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Watermelon ricotta stacks make for a festive, nutritious and delicious summer appetizer or hors d'oeuvres. Get the recipe at JessicaLevinson.com | #GlutenFree #vegetarian #watermelon #usethewholewatermelon #ricotta #summerrecipes #appetizers #summereats

Watermelon & Lemon Mint Ricotta Stacks

Creamy and zesty lemon mint ricotta is sandwiched between stacks of watermelon flowers for a festive, nutritious and delicious summer appetizer or hors d'oeuvres.
Course Appetizer, Hors D'oeuvres
Cuisine Egg-Free, Gluten-Free, Nut-Free, Vegetarian
Keyword appetizer, ricotta cheese, summer recipes, watermelon
Prep Time 20 minutes
Total Time 20 minutes
Author Jessica Levinson

Ingredients

  • Watermelon, cut into 1-inch thick slabs
  • 1/2 cup part-skim ricotta cheese
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 teaspoons chopped mint, plus more for garnish
  • 1/8 teaspoon Kosher salt
  • Freshly ground pepper, to taste

Instructions

  1. Using flower cookie cutters of three different sizes, cut watermelon into flowers. Towel dry watermelon pieces to eliminate excess moisture.
  2. In a small bowl, mix ricotta, lemon zest and juice, mint, salt, and pepper, to taste.
  3. Spoon a dollop of the lemon mint ricotta on the largest size watermelon flower. Top with next largest watermelon flower. Add another dollop of ricotta mixture and top with smallest watermelon flower. Top with a final dollop of ricotta mixture.
  4. Repeat with remaining watermelon flowers. Arrange watermelon stacks on a serving platter and sprinkle with chopped mint.