Watermelon With Herbed Goat Cheese Whip

Watermelon With Herbed Goat Cheese Whip

Photo credit: Tom McCorkle for The Washington Post & food styling by Lisa Cherkasky for The Washington Post

Ingredients

4 ounces soft goat cheese (chevre)

2 tablespoons low-fat milk or whole milk

2 tablespoons finely chopped fresh basil leaves, plus more for garnish

1 tablespoon finely chopped fresh mint leaves

½ teaspoon finely grated zest and 1½ teaspoons juice (from ½ lemon)

¼ teaspoon freshly ground black pepper

1 tablespoon extra-virgin olive oil

½ teaspoon honey, or more as needed

¼ teaspoon kosher salt

Half a mini/personal-size seedless watermelon

Directions

Whisk or whip together the goat cheese and milk in a medium bowl until the mixture is creamy. Stir in the basil, mint, lemon zest and black pepper; cover and refrigerate until ready to serve.

Use a fork to whisk the oil, lemon juice, honey and ⅛ teaspoon of the salt in a liquid measuring cup. Taste, and add more honey, as needed.

Cut away the rind from the watermelon, then cut the melon into 1-inch squares about ½ inch thick, until you have 24 squares of melon. (Reserve the rind and any leftover melon for another use.)

Arrange the melon squares on a platter. Dollop about 1 teaspoon of the whipped cheese on top of each piece of melon. Drizzle the dressing on top, and around the platter, then sprinkle with the remaining ⅛ teaspoon of salt, garnish with additional chopped basil and serve right away.

Serving size: 4 pieces

Makes 6 servings

Per serving: Calories 90; Total Fat 6g; (Sat Fat 3g); Protein 4g; Carb 4g; Fiber 0g; Cholesterol 10mg; Sodium 135mg; Total Sugar 3g

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