Grilled Farmer’s Cheese and Watermelon

Grilled Cheese and Watermelon
Photo by Jennifer Hitchcock

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2 servings

  • Bunch celery leaves
  • Bunch arugula leaves
  • ½ teaspoon lemon zest
  • Extra virgin olive oil
  • Sea salt
  • Freshly ground pepper
  • 3 ounces farmer’s cheese (Minori or any other firm, dry white cheese), sliced to match size of watermelon
  • 4 slabs watermelon, 1-inch thick
  1. In a bowl, lightly toss celery leaves, arugula, lemon zest, two ounces of oil, salt, and pepper. Set aside.
  2. In a non-stick pan over high heat, quickly grill or sear cheese with a small amount of cooking oil.
  3. Arrange watermelon on two plates with a few leaves of arugula and top each slab with seared cheese. Place the celery leaves on top of cheese and finish with more olive oil and sea salt. Serve immediately.
  • From chef Jeff McInnis of Yardbird, Miami, Florida

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