- 2 cups watermelon, cut into 16 1-inch cubes
- 1 pound feta, cut into 16 1-inch cubes
- 2 tablespoons fresh mint
- Barons 25 Star Balsamic Vinegar, for drizzling
- 16 cocktail picks
- Chiffonade fresh mint into thin ribbons and set aside.
- Thread one cube of watermelon and one cube of feta onto each cocktail pick.
- Sprinkle mint evenly over the watermelon and feta.
- Drizzle with balsamic vinegar and serve immediately.