FOR THE CANAPÉS

¼ of a small seedless watermelon

1 ball of fresh mozzarella (packed in water)

2 Roma tomatoes

Aged balsamic vinegar, for drizzling

FOR THE BASIL OIL

1 bunch fresh basil

3/4 to 1 cup extra-virgin olive oil

Kosher salt & freshly cracked pepper, to taste

Bring a large pot of water to the boil and season generously with salt. Blanch the basil for 30 seconds, until bright and vibrant green. Plunge immediately into an ice bath to stop the cooking. Ring the water gently from the basil and place in a blender. With the blender running, slowly drizzle in the olive oil, completely pulverizing the basil to make a thin oil; season with salt and pepper.

To assemble the canapés, slice the watermelon into ¼-inch slices and then into 1-inch squares and place a few on a plate. Slice the mozzarella into ¼-inch slices and cut out with a small round cookie cutter slightly smaller than the watermelon squares. Slice the tomatoes in half lengthwise and squeeze gently upside down to release the seeds. Slice lengthwise into thin slivers. Place a round of mozzarella on each piece of watermelon, top with a sliver of tomato and drizzle with basil oil and balsamic vinegar.