Grilled Watermelon Tower with Whipped Ricotta & Pickled Onions

Introduction

Are you searching for a light, yet incredibly flavorful dish that screams summer? When the temperatures rise, cravings for refreshing and vibrant meals become paramount. The average summer salad can feel a bit tired, right? This Grilled Watermelon Tower with Whipped Ricotta & Pickled Onions offers a delightful twist on seasonal produce, transforming humble watermelon into a sophisticated appetizer or light lunch. The magic lies in the unexpected combination of sweet, smoky, creamy, and tangy notes that dance on your palate. It’s a dish that’s not only beautiful to look at but also incredibly satisfying, proving that healthy eating can be an absolute joy. Get ready to impress your guests or simply treat yourself to a truly unique culinary experience that embraces the best of summer’s bounty.

Ingredients

Gathering these vibrant ingredients is the first step to creating this refreshing masterpiece. Each component plays a crucial role in the symphony of flavors and textures.

• 1 small seedless watermelon (about 3-4 lbs), chilled significantly. Look for one that feels heavy for its size, a sign of juiciness. The sweetness will caramelize beautifully on the grill.
• 1 cup whole milk ricotta cheese, very cold. Opt for whole milk for the creamiest texture. If you have access to fresh ricotta, even better!
• 1/4 cup heavy cream, chilled. This helps achieve that airy, whipped consistency.
• 1 tablespoon fresh lemon juice. For brightness and to cut through the richness.
• 1/4 teaspoon salt, plus more to taste. Essential for enhancing all the flavors.
• 1/4 teaspoon black pepper, freshly ground. Adds a subtle warmth.
• 1/2 medium red onion, thinly sliced. Adds a beautiful pop of color and a sharp bite.
• 1/4 cup red wine vinegar. The tangy base for our quick pickle. Champagne vinegar or apple cider vinegar can be substituted for a slightly different tang.
• 1 tablespoon olive oil. For the vinaigrette.
• 1 teaspoon honey or maple syrup (optional). To balance the acidity of the pickling liquid.
• Fresh mint leaves, for garnish. Adds a cooling aroma and visual appeal.
• Flaky sea salt, for finishing. The crunch and pure salt flavor are unparalleled.

Timing

Compared to most elaborate summer appetizers, this grilled watermelon dish is remarkably quick to prepare. The pickling time is passive, allowing you to focus on the grilling and whipping components. Most complex appetizers can take upwards of an hour, but this recipe is perfect for spontaneous gatherings or when you’re short on time but want something impressive.

Step-by-Step Instructions

Step 1: Preparing the Watermelon Canvas

Start by preparing your watermelon. Cut off the rind, then slice the watermelon into 1-inch thick rounds. Aim for about 4-6 rounds, depending on the size of your watermelon. These will be your “towers.” Pat them thoroughly dry with paper towels. This is crucial for achieving a good sear on the grill and preventing them from steaming.

Step 2: The Art of Pickling Onions

In a small bowl or a jar, combine the thinly sliced red onion, red wine vinegar, and a pinch of salt. Stir well and let them sit for at least 30 minutes at room temperature, or while you prepare the other components. For a sweeter pickle, you can add the optional honey or maple syrup here. This quick pickling process mellows the onion’s harshness and infuses them with a delightful tang.

Step 3: Whipping Up Cloud-Like Ricotta

In a medium bowl, combine the cold ricotta cheese, chilled heavy cream, fresh lemon juice, salt, and pepper. Using an electric mixer or a whisk, whip the mixture until it becomes light, airy, and almost fluffy. You’re aiming for a consistency that’s easy to spread but holds its shape. Taste and adjust seasoning if needed. If it’s too thick, add a tiny splash more cream.

Step 4: Grilling the Watermelon Stars

Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Carefully place the dried watermelon slices onto the hot grill. Grill for approximately 3-4 minutes per side, or until you see beautiful grill marks and the watermelon has softened slightly and begun to caramelize. Don’t overcook them, or they’ll become mushy. You want them tender, not falling apart.

Step 5: Assembling Your Masterpiece

Now for the fun part! Place a grilled watermelon slice on your serving plate. Dollop or spread a generous amount of the whipped ricotta over the watermelon. Top with a second slice of grilled watermelon, then add more ricotta. For the final layer, place the last watermelon slice on top. Drainage is key here – drain the pickled onions from their liquid and scatter them generously over the top of your tower. Garnish with fresh mint leaves and a sprinkle of flaky sea salt. Drizzle with a little olive oil from the vinaigrette if desired.

Nutritional Information

• Calories: Approximately 150-200 per serving (will vary based on exact ingredient quantities and fat content of ricotta/cream).
• Macronutrients: A good source of vitamins A and C from watermelon, protein from ricotta, and healthy fats. This dish is relatively low in carbohydrates and fats when made with standard ingredients.

Note: This is an estimated nutritional breakdown. Actual values may vary.

Healthier Alternatives

This recipe is already quite healthy, but here are a few tweaks for even lighter enjoyment:

• Lighter Ricotta: Substitute part of the whole milk ricotta with skim ricotta, though the texture might be slightly less creamy.
• Reduced Cream: Use half-and-half or even just a tablespoon of milk instead of heavy cream for whipping the ricotta. The texture will be lighter, but still delicious.
• Vinegar Dressing: Skip the olive oil in the pickled onion dressing and just use the vinegar, salt, and a touch of sweetener for a zero-fat tangy element.
• Add Protein: For a more substantial meal, consider adding a small portion of grilled chicken or shrimp on the side.

Serving Suggestions

This Grilled Watermelon Tower is incredibly versatile. Serve it as:

• A stunning appetizer at your next barbecue or summer party.
• A light and refreshing lunch served with a side of mixed greens.
• Part of a “mezze” or tapas-style spread with other small bites.
• A unique dessert option for those who prefer savory-sweet treats.

Common Mistakes to Avoid

• Soggy Watermelon: Not patting the watermelon slices completely dry before grilling. Moisture is the enemy of a good sear!
• Over-Grilling: Leaving the watermelon on the grill for too long, leading to a mushy texture. Watch for those appealing grill marks and slight softening.
• Grill Sticking: Failing to oil the grill grates properly, resulting in watermelon tearing when you try to flip it.
• Under-Seasoning: Not tasting and adjusting the seasoning in both the whipped ricotta and the pickled onions.

Storing Tips

This dish is best enjoyed immediately after preparation when the watermelon is warm and lightly charred, and the ricotta is cool and creamy. However, if you have leftovers:

• Components Separately: Store the grilled watermelon slices, whipped ricotta, and pickled onions in separate airtight containers in the refrigerator for up to 1-2 days.
• Reassembly: When ready to serve, reassemble the tower. The watermelon might be a bit softer upon reheating or serving cold, but it will still be delicious. You can gently warm the watermelon slices on the grill or in a pan if preferred.

FAQs

Conclusion

The Grilled Watermelon Tower with Whipped Ricotta & Pickled Onions is more than just a recipe; it’s an experience. It’s a testament to how simple, fresh ingredients can be transformed into something elegant and incredibly delicious. The interplay of sweet, smoky watermelon, creamy ricotta, and tangy pickled onions creates a delightful bite that’s perfect for warm-weather entertaining or a light, satisfying meal. Ready to elevate your summer menu with this showstopper? Give this recipe a try, and prepare for rave reviews!

Grilled Watermelon Tower with Whipped Ricotta & Pickled Onions

Print Recipe

A refreshing summer dish featuring grilled watermelon layered with creamy whipped ricotta and tangy pickled onion vinaigrette.

• Author: Chef Samantha

Ingredients

Scale 1x2x3x

• 1small seedless watermelon, cut into1-inch thick rounds
• 1 cupricotta cheese
• 2 tbsphoney
• 1/2 tsplemon zest
• 1/4 cuppickled red onions
• 2 tbspolive oil
• 1 tbspbalsamic vinegar
• 1 tspDijon mustard
• Salt and pepper to taste
• Fresh mint leaves for garnish

Instructions

1. Preheat grill to medium-high heat. Grill watermelon rounds for 2-3 minutes per side until grill marks appear. Let cool slightly.
2. In a bowl, whip ricotta with honey and lemon zest until smooth and slightly fluffy.
3. In another bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette. Stir in pickled onions.
4. To assemble, place one grilled watermelon round on a plate. Spread a layer of whipped ricotta on top. Repeat with another watermelon round and ricotta layer.
5. Drizzle with pickled onion vinaigrette and garnish with fresh mint leaves before serving.

Notes

You can customize the seasonings to taste.