Watermelon Salad In A Bite
We have yet to post a recipe on this watermelon stack because it doesn’t actually require one. It’s all about assembly, in fact. So, here and now, I, Kelly, divulge the directions…
I know you’ve been seeing this picture all over cookingwithcaitlin.com. The brilliant color and Caitlin’s signature creativity are just seeping from every corner of the shot. We first served it at a Third Thursday where it was a huge hit.
Not sure this really requires a recipe. It’s all about assembly, in fact. So, here and now, I, Kelly, divulge the directions…
1. Cut a slice of watermelon into rectangular two-bite blocks. Pay no mind to any seeds (a watermelon tree will not grow in your belly).
2. Scoop a lump of fresh ricotta onto the watermelon. For Cooking with Caitlin events, Caitlin actually makes homemade ricotta, but she’s a little bit of a show-off (wink, wink). You can make it too, but store-bought ricotta works just as well.
3. Zest a fresh lemon over a plate of pieces.
4. Top each piece with a very thin slice or tiny dice of a spicy pepper. Caitlin used serrano chiles in this picture, and let’s just say they got everybody’s attention. A fresh jalapeno might be a better place to start.
Enjoy this sweet, salty, spicy sensation as the two-bite appetizer we’ve teased, or turn it into larger salad by tossing larger amounts of the ingredients altogether. (That’s just what we’ve done in the picture below.)