Grilled Watermelon with Lemon Zest, Basil, and Goat Cheese-Yogurt Sauce Recipe | Craft Beer & Brewing

Grilled Watermelon with Lemon Zest, Basil, and Goat Cheese-Yogurt Sauce Recipe

Grab a watermelon or two and try this refreshing Mediterranean-inspired dish that pairs perfectly with warm weather, an open flame, and—of course—beer.

Christopher Cina 1 year, 1 month ago

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Summer is on its way out, but watermelons are still on the stands at farmer’s markets and in stores. Grab one and try this refreshing Mediterranean-inspired dish that pairs perfectly with warm weather, an open flame, and—of course—beer.

Active preparation time: 20 minutes
Total time: 25 minutes
Serves: 2–3

1 personal watermelon
½ cup (118 ml) plain yogurt
3 Tbs (45 ml) honey
2 oz (57 g) Haystack Mountain Goat Cheese
2 Tbs (30 ml) lager
1 Tbs sugar
1 Tbs basil chiffonade
1 lemon, zested

Preheat the grill on high.

Peel the rind from the watermelon. Cut the flesh into equal bricks, roughly 4 inches (10 cm) long, 2 inches (5 cm) wide, and 1 inch (25 mm) thick.

In a mixing bowl, combine the yogurt, honey, goat cheese, and beer. Mix well.

Sprinkle the sugar lightly over the watermelon slices and place the slices on the grill. Grill for 2 minutes on each side. Remove the slices to a plate to cool. Arrange the slices on individual plates and top with the yogurt sauce, basil, and lemon zest.

Beer Suggestions: Victory Helles Lager (Downingtown, Pennsylvania), Weihenstephaner Original (Freising, Germany), or New Belgium Summer Helles (Fort Collins, Colorado).

Learn the secrets of a perfect pairing menu and find dozens of favorite regional recipes re-imagined with beer in Craft Beer & Brewing’s 2015 issue of Cooking With Beer. Order your copy today!

PHOTO: CHRISTOPHER CINA

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