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
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.