May 20, 2013
At first glance, this may seem like obscure combination, but the flavors really work together. It’s sweet, tart and tastes like the start of summer, which makes it a perfect addition to your Memorial Day BBQ (and the whole red, white and blue thing works, too).
When it comes to melons, bigger isn’t always better— I keep trying to convince my friends of this, I’m just glad I don’t have to convince my husband. Look for melons with even dark coloring on the smaller side.
Peel the lime with a pairing knife, watch those digits.
Then cut out the segments between the membranes.
Serves 4
1/2 seedless watermelon, cut into 2” squares and triangles
1/2 cup crumbled Gorgonzola
2 limes: you’ll need the juice from one (about two tablespoons) and the other, cut into small segments with the peel removed.
2 tablespoons olive oil
1/4 cup basil leaves (whole)
Sea salt and cracked black pepper
Mound the sliced watermelon on a large platter and pour the juice of the lime and olive oil over the top. Next, sprinkle Gorgonzola, lime segments and basil over the watermelon.
Season with sea salt and cracked black pepper. Serve.
