Home Recipes Watermelon Carpaccio Recipe

Watermelon Carpaccio Recipe

by admin

Watermelon Carpaccio with Ricotta Salata Recipe | Food Network ...

Provided by: EasyRecipesCooking.com

Categories: appetizer

Total time: 30 minutes

Cook time: 10 minutes

Yield: 4 servings


  • Trim off the rind of a baby seedless watermelon, then slice as thin as possible. Arrange on a platter, overlapping slightly. Whisk 2 tablespoons each white wine vinegar and olive oil with 1/2 teaspoon honey and 1/2 minced red jalapeño; drizzle on the watermelon and sprinkle with flaky sea salt. Let sit 20 minutes. Top with shaved ricotta salata and fresh mint.

Watermelon Carpaccio Recipe | Martha Stewart

Sweet watermelon shavings get a savory snap from ribbons of scallions and crisped prosciutto.

Provided by: EasyRecipesCooking.com

Categories: Appetizers


6 thin slices prosciutto
1 baby watermelon (about 4 pounds)
2 scallions (green parts only)
Salt and pepper
2 tablespoons olive oil


  • Preheat oven to 400 degrees. Bake prosciutto on a rack-lined rimmedbaking sheet until crisp, 6 to 7 minutes.Let cool; break each into 2 or 3 pieces.
  • Remove rind of watermelon. Slice half the watermelon1/4 inch thick; reserve remaining melonfor another use. Transfer to a largeplatter. Refrigerate until ready to use.
  • Slice scallions (green parts only) ona very sharp bias. Sprinkle watermelonwith salt and pepper. Drizzle with2 tablespoons olive oil; top with prosciuttoand scallions.

Watermelon Carpaccio

Provided by: EasyRecipesCooking.com

Yield: 4-6


2 pounds peeled seedless watermelon, thinly sliced (about 3/8”)
1 tsp fine sea salt
1 Tbsp 1764 blend
1 cup feta cheese
½ cup parsley leaves (or a mix of parsley and cilantro), roughly chopped
½ cup olive oil
2 Tbsp finely minced shallot
2 Tbsp lemon juice
1 lemon, cut into 8 wedges


  • Mix the salt with the 1764 blend and season the slices of watermelon on all sides.
  • Transfer the seasoned slices to a container and leave to marinate refrigerated overnight.
  • The following day, remove the watermelon to a fine sieve or colander and allow the excess juice to drain well.
  • Into a bowl, roughly crumble the feta cheese and fold in the parsley, olive oil, shallot, and lemon juice.
  • Arrange a layer of drained, marinated watermelon on a serving platter.
  • Sprinkle some of the seasoned feta around the platter.
  • Add another layer of watermelon and alternated with more of the feta until completed.
  • Serve with fresh lemon wedges for a bright finish.

Nutrition Facts:

ServingSize 4-6,

Melon Carpaccio with Lime Recipe | Bon Appétit

Melon Carpaccio with Lime Recipe

Provided by: EasyRecipesCooking.com

Yield: 6 Servings


1/2 cup sugar
4 sprigs mint plus small leaves for garnish
1/2 teaspoon thinly sliced fresh red chile (such as jalapeño or Fresno)
1/2 vanilla bean, split lengthwise
1/2 cup fresh lime juice
1/2 5-lb. melon (such as honeydew), peeled, halved, seeded, cut crosswise into 1/4′ slicest
Coconut, mango, or lemon sorbet (optional)
1/2 teaspoon lime zest


  • Bring sugar and 1/4 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Add mint sprigs and chile. Scrape in seeds from vanilla bean; add bean. Remove syrup from heat; cover and let steep for 15 minutes for flavors to infuse.
  • Strain syrup through a fine-mesh sieve into a small bowl; stir in lime juice. Do AHEAD: Syrup can be made 1 week ahead. Keep chilled.
  • Arrange melon slices in a 13x9x2″ glass baking dish. Pour syrup over melon in baking dish. Cover with plastic wrap and chill for 2 hours to allow flavors to meld.
  • Divide melon slices among plates, over-lapping them decoratively. Pour remaining syrup in dish into a small pitcher. DO AHEAD: Melon carpaccio can be made up to 5 hours ahead. Cover and chill melon and remaining syrup separately.
  • Drizzle some of syrup over melon. Place a scoop of sorbet in center of each plate, if using; garnish with mint leaves and lime zest.


You may also like

Leave a Comment