Wednesday, August 29, 2012

Sweet and Savory Watermelon Appetizer

I know you're going to think I straight up lost my mind...but trust me.  THIS IS AMAZING. 

One of my all time favorite restaurants is Purple Pig in Chicago.  The food there is just outrageously good.  

 I was there last week and one of their summer specials was watermelon with mitrah cheese, lime, and mint.  I also tasted a pop of sea salt and a drizzle of olive oil.  I couldn't stop thinking about it so I made my own version.  Mitzrah cheese is very, very similar to ricotta salata (ricotta that's been pressed, salted and dried).  I couldn't find either so I just picked a cheese that looked good...Iberico cheese.  I'm leaving for Spain tomorrow after all...

Watermelon Slices
Lime Zest 
Fresh Mint
Firm Cheese of Your Choice 
Kosher or Sea Salt 
Olive Oil 

Ok this is super easy.  Finely chop a few leaves of fresh mint and mix with some fresh lime zest (exact measurements don't matter).  Drizzle a little olive oil on top, and then finish with freshly grated cheese and sea salt.  I can't describe to you how good this is.  I have an idea.  So you don't have to make individual servings, this Labor Day, do the exact same thing, but use fresh watermelon chunks and make a salad.  YOWZA.  I'm a smart cookie.  Stay hungry!

1 comment:

  1. I never would have thought it...but this looks delicious! I had a savoury watermelon salad years ago that was good in theory (watermelon, feta, grapes, red onion, mint) , but the onion took over the whole thing and put me off of savoury watermelon forever. I might just wade back in with this recipe, though! Seems like feta would work well here too, no?


Thank you so much for taking the time to comment!