Let me introduce you to a unique and delicious way to enjoy watermelon – the barbecue!
Yes, you heard that right.
Grilling watermelon is a game changer, and I promise you won’t regret trying it.
When watermelon is grilled, it gets a little caramelized, enhancing the natural sweetness and creating a new level of flavor.
My favorite way to balance it out is with savory toppings.
Trust me. It’s the perfect combination!
It’s important not to overdo it when grilling watermelon.
You want to keep the juicy, crunchy texture of the flesh intact.
So as soon as the cheese turns golden and the watermelon leaks a little, remove it from the heat.
That’s when you get the perfect balance of caramelizing sweetness and delicious melted cheese.
There are so many options for toppings when it comes to grilled watermelon.
I used a mix of feta and parmesan cheese, but you can use any cheese you like.
I also added some nuts and dill oil. But you can also use pesto, seeds, or any other topping of your choice.
So don’t hesitate to get creative and try these grilled watermelon delights.
Whether you grill them in the oven or at a BBQ party, they’ll be a hit!
Watermelon Tapas – Grilled & Juicy Wedges with Golden cheese
- Half a small/medium watermelon
- 50 g feta cheese
- 50 g parmesan
- A handful hazelnuts, chopped
- Fresh mint
- A bundle of dill
- 50 ml olive oil
- 1/2 cloves garlic
- A pinch of salt
- Turn your oven on grill and heat it to 225 ºC/425 ºF – or use a barbecue.
- Cut the watermelon into wedges, around 1,5-2 cm thickness. Grate parmesan and use your hands to crumble feta cheese and parmesan together. Divide the cheese crumble onto the wedges placed on a lined baking sheet (if using oven). Sprinkle the chopped hazelnuts on top. Place the baking sheet right under the grill at the top of the oven and grill for approximately 8 min. Or place on the bbq, add the lit, and remove as soon the cheese is golden.
- Blend all of the ingredients for the dill drizzle until you have a green and creamy oil.
- When the watermelon wedges are done remove from heat and let them cool for 5-10 min.
- Drizzle the dill oil on to the wedges and decorate with fresh mint.
- Serve the tapas as it is.