ROASTED FENNEL & MINT RICOTTA WATERMELON BITES
Watermelon is quite possibly the most obvious of summer fruits, so I’ve taken it a sweet and savory direction with these refreshing watermelon bites. So satisfying, it is hard to stop eating these.
Makes 12-18 rounds
YOU WILL NEED
1 small seedless watermelon
1 fennel bulb, thinly sliced widthwise
2 tablespoons avocado oil or melted coconut oil
3/4 teaspoon fine sea salt
1/2 teaspoon sweet paprika
3/4 cup non dairy ricotta, sheep’s milk ricotta or goat cheese
2 tablespoons fresh mint, finely chopped
1/4 teaspoon black pepper
1/4 cup toasted macadamia nuts, roughly chopped
TO MAKE
Preheat the oven to 400°F.
Cut the watermelon into 1” thick slices. Use a small cup or round cookie cutter to cut circles out or the watermelon slices.
In a mixing bowl, toss the fennel slices with avocado oil, 1/2 teaspoon of salt, and paprika. Arrange the fennel on a lined baking sheet.
Place in oven to roast until the edges are golden brown, about 15 to 20 minutes.
In a small mixing bowl, gently stir together the ricotta, mint, remaining 1/4 teaspoon of salt, and pepper.
Spread a couple spoonfuls of the mint ricotta on top of each watermelon round. Gently press several macadamia nuts into the ricotta later. Arrange a few slices of fennel on top. Garnish with a bit more fresh mint.
Serve right away and enjoy!