Watermelon, Andouille, and Creole Cream Cheese Bites

Sweet, smoky, spicy, and creamy, this appetizer packs some of our favorite flavors into one bite.

Watermelon, Andouille, and Creole Cream Cheese Bites
Yields: 24
  • 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
  1. In a medium skillet, cook andouille over medium heat until crisp. Let drain on paper towels, and set aside.
  2. In a small bowl, stir together cream cheese, chives, basil, zest, and salt.
  3. 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.
Creole cream cheese’s tangy flavor 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 here.