INGREDIENTS:1 seedless watermelon
1/2 pound ricotta salata
1/4 bunch basil cut into thins strips or torn
1 bottle balsamic vinegar
Olive oil
METHOD: Cut the watermelon into 1/2 inch thick slices. With a ring mold, cut a circle of watermelon about 3 inches in diameter. Repeat same step for the ricotta salata. Brush each side of the watermelon with olive oil and grill each side for about 1 minute. Meanwhile, in a saucepan reduce the bottle of balsamic to a nice syrup consistency, similar to honey.
ASSEMBLY: Take one watermelon round as the base, top with ricotta salta and repeat step. Drizzle reduced balsamic reduction and olive oil over the plate. Garnish with basil.
I used fresh mozzerella cheese instead of ricotta...and it was delicious.
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