Watermelon carpaccio with salted ricotta
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A beautiful way to serve watermelon as an appetizer to your main course is to cut it into carpaccio, or thin slices, and top it with shaved salted ricotta and fresh mint leaves. This sweet fruit makes a wonderful garnish. For a more intense flavor, drizzle the watermelon with a honey-red pepper vinaigrette. To avoid upsetting your guests, use only seedless watermelon. This appetizer pairs well with both meat and spirits.
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Recipe:
Trim the rind from a seedless watermelon, then slice the flesh as thinly as possible. Arrange on a platter, overlapping slightly. Combine 2 tablespoons each of white wine vinegar and olive oil with 1/2 teaspoon of honey and 1/2 a chopped red jalapeño; drizzle the dressing over the watermelon and sprinkle with sea salt. Let sit for 20 minutes. Top with shaved ricotta and fresh mint.
Recipes with similar ingredients: Watermelon, ricotta cheese, wine vinegar, honey, jalapeno pepper, sea salt flakes, mint
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