WATERMELON,WATERMELON,ANDOUILLE,ANDOUILLE,
ANDANDCREOLECREOLECREAMCREAM
CHEESECHEESE BITESBITES
MAKES 24
Sweet, smoky, spicy, and creamy, this
appetizer packs some of our favorite
fl avors into one bite.
½ pound andouille sausage,
cut into 24 slices
1 cup Creole cream cheese*
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
1 teaspoon lime zest
¼ teaspoon kosher salt
24 (2-inch) cubes seedless
watermelon
Cocktail picks
Cane syrup, for drizzling
Lime wedges, to serve
Garnish: chopped fresh herbs,
lime zest- In a medium skillet, cook andouille
over medium heat until crisp. Let
drain on paper towels, and set aside. - In a small bowl, stir together cream
cheese, chives, basil, zest, and salt. - Place watermelon cubes on a
serving platter. Spoon cream cheese
mixture onto cubes. Add a slice of
andouille to each, and secure with a
cocktail pick. Drizzle with cane syrup,
and serve with lime wedges. Garnish
with herbs and zest, if desired.
*Regular plain cream cheese may be
substituted.CREOLE CREAM CHEESECreole cream cheese’s tangy
fl avor and smooth, creamy
texture makes it wonderful
in both sweet and savory
applications. If Creole cream
cheese isn’t available where
you live, use 1 cup whole-milk
ricotta cheese mixed with
1 cup nonfat plain Greek yogurt.
Drain, if desired. Learn how to
make Creole cream cheese at
home at louisianacookin.com/
creole-cheesecake.