Here is such an interesting snack I came across that is perfect for a Fourth of July party. I have paired watermelon with feta cheese in salads, but never thought to use other types of cheese- especially melted over a watermelon slice. The combination works beautifully. It is also incredibly easy to prepare. Just three ingredients, or two if you skip the herbs, and done in less that 10 minutes. Chad and Evan didn’t share my love. They both are still not fans of watermelon. This just meant I don’t have to fight them for the last slice!
I sprinkled the wedges with thyme, because I happened to have it in my backyard. I would also love to try it with sage or the combination of the two.
I cut some wedges 1/2 inch thick to make it easier for Evan to handle and others 1 inch thick. I preferred the thicker ones.
The original recipe uses the broiler set to high to melt the cheese. My current oven is an overachiever on the high setting and food seems to go from raw to burnt in seconds. I used it on the low setting and it worked out well. Use whichever works best for you.
Watermelon Fontina Melts
Adapted from Tablespoon-Girl Versus Dough, from Palate/Palette/Plate
1 mini seedless watermelon, cut into wedges 1/2-1 inch thick
9 ounces Fontina cheese, cut into about 2 inch squares, 1/2 inch thick
Fresh herbs for serving (thyme, sage, or dill)
Line a rimmed baking sheet with foil. Place oven rack in top third of oven and set the broiler to low.
Arrange wedges in a single layer on prepared baking sheet, not touching. They may need to be broiled in two batches. Place the baking sheet under the broiler and cook until the cheese is melted and bubbly, 5-8 minutes.
Serve immediately sprinkled with chopped fresh herbs.