We love a quickie! And this recipe takes about ten minutes to prepare. How wonderful is it to find a summer recipe that requires no cooking! Thick slices of watermelon, topped with goat cheese and a ring of jalapeño pepper and a mint leaf. For the final touch, a drizzle of extra virgin olive oil and a pinch of sea salt. That’s it!
A few tips:
- You can trim the watermelon to any size and shape. I chose bite sized squares. You can also use a lid and create a small circle, or even make a mixed salad with the same ingredients.
- For thin slices of goat cheese, place the cheese on a small cutting board and flatten it into a square with the flat side of a knife. Don’t make it too thin otherwise it will be difficult to lift it up. Place in the freezer for a couple of minutes. This will make it easier to cut to your desired size. I used a knife to cut out the shape I wanted and carefully lifted it up by sliding the knife under the slice and placed it on top of the watermelon.
- If you do not like it hot, skip the jalapeño.
- If you like it sweet, you can drizzle honey over the watermelon instead of olive oil.
