Best Watermelon Carpaccio Recipes

Watermelon Carpaccio with Ricotta Salata image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

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 image

Provided by Martha Stewart

Number Of Ingredients 5

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

Steps:

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 image

Yield 2-4 people

Number Of Ingredients 7

Baby watermelon, seeded and very thinly sliced (about 4 slices per person)
Fresh baby arugula, 2 handfuls
Feta Cheese, 1/4 cup
fresh jalapeno pepper, sliced thinly
2 fresh limes, juiced
2 TBP honey (or Agave)
1.5 TBP white balsamic vinegar

Steps:

Blend honey, jalapeno pepper, lime juice and white balsamic vinegar. Store in refrigerator for a minimum of 2 hours (and can be kept up to 1 day). Slice watermelon. Arrange 2-4 individual plates, divide about 1/2 of the honey mixture between the plates. Divide the watermelon slices among the plates. Top with Argula and Feta Cheese. Spoon the remaining honey mixture over the arugula.