The Washington Post

Watermelon With Herbed Goat Cheese Whip

Watermelon With Herbed Goat Cheese Whip 4.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Nourish Jul 11, 2019

These refreshing bites, drizzled with a lemon-honey dressing, are easy to assemble and can surely be counted as one of summer's simple pleasures.

Make Ahead: The cheese mixture, dressing and watermelon squares may be refrigerated in separate containers a day in advance.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings; makes 24 pieces

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
  • 1/2 teaspoon finely grated zest and 1 1/2 teaspoons juice (from 1/2 lemon)
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon honey, or more as needed
  • 1/4 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 1/8 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 1/2 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 1/8 teaspoon of salt, garnish with additional chopped basil and serve right away.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Jessica Weissman.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 6): 90


% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 3g 15%

Cholesterol: 10mg 3%

Sodium: 135mg 6%

Total Carbohydrates: 4g 1%

Dietary Fiber: 0g 0%

Sugar: 3g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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