Enjoy these mouth-watering watermelon dishes

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Watermelon & Whipped Feta Cheese Crostini

Kathleen Daelemans, chef and host of "Cooking Thin and Loving Food"

Serves 4 to 8 (1 or 2 per person depending upon size of bread you choose)

This super easy appetizer is great for last-minute guests, especially when they're all standing around the grill waiting for the food to be cooked. Throw slices of great quality bread onto the grill, spread with cheese, top with watermelon and serve as an impromptu appetizer.

INGREDIENTS

• 4 ounces feta or goat cheese, whipped

• 1/2 cup loosely packed, chopped fresh mint

• 1/2 loaf good quality sourdough or any dense bread good for grilling

• 8 thin slices of watermelon to lay over cheese-topped grilled bread

DIRECTIONS

Using a small bowl and a fork or small stiff whisk, whip cheese until fluffy. Add herbs and stir until incorporated. Slice watermelon into pieces that will just cover the surface of the bread slices. Grill bread. Immediately, using a small spatula or bread knife, spread a generous layer of cheese on bread. Top with watermelon. Serve immediately.

TIPS

To turn this into a salad course, serve with baby arugula dressed with a drizzle of aged balsamic vinegar, extra virgin olive oil, salt and pepper. Serve crostini tucked just underneath the lettuces, sticking out, of course.

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Watermelon Ceviche

Kathleen Daelemans, chef and host of "Cooking Thin and Loving Food"

Serves 4

There’s nothing more refreshing on a hot summer’s night than tropical-inspired dishes. You can use any fish you like, just be sure to use super fresh.

INGREDIENTS

• 1 cup fresh orange juice

• 1/4 cup lime juice

• 1/4 pound shrimp, peeled, rinsed, patted dry, deveined and cut in half lengthwise

• 1/4 pound scallops, rinsed, patted dry, cut into small cubes

• 1/2 pound white fish, rinsed, patted dry and cut into 1/2-inch cubes

• 1 teaspoon grated jalapeno, or more to taste

• 3 cups watermelon cut into 1/2-inch cubes

• 2 cups cantaloupe cut into 1/2-inch cubes

• 1 avocado, peeled, pitted and cut into small cubes

• 1 cup cilantro, roughly chopped, loosely packed

• 1/2 cup mint, roughly chopped, loosely packed

DIRECTIONS

Place orange and lime juice in shallow serving bowl. Rinse fish under cold water, shake and pat dry using towels. Add fish to juices and refrigerate two hours or overnight, until fish is cooked through and no longer translucent. Pour fish and juices into large serving bowl. Add watermelon, cantaloupe, avocado, cilantro and mint and gently toss until well coated. Serve.

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Watermelon Strawberry Juice Smoothies

Kathleen Daelemans, chef and host of "Cooking Thin and Loving Food"

Serves 4

You needn’t follow this recipe, as it doesn’t really matter the ratio of strawberries to watermelon you use. Your refrigerator inventory and the quality of the strawberries and watermelon available to you will dictate this. Blending bland watermelon or strawberries will not improve their flavor, so make sure the fruit you choose is at its prime.

INGREDIENTS

• 4 cups watermelon chunks

• 1 quart strawberries

• 2 teaspoons honey

• Pinch of salt

DIRECTIONS

Blend fruit until smooth. Add ice and blend until completely combined and smooth. Season to taste with a drizzle of honey and a pinch of salt. Garnish with mint and serve immediately.

TIPS

To make a super low-calorie libation perfect for hot summer nights, add 4 shots of rum or tequila to pitcher of smoothies. Place pitcher in freezer for one or two hours or until really cold and slushy. Serve immediately.

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Enjoy these mouth-watering watermelon dishes