Grilled Watermelon with Ricotta, Honey & Chilies
Small seedless watermelon cut in rounds width-wise, about 1 inch thick
1 cup ricotta cheese
¼ cup extra virgin olive oil
2 teaspoons honey to drizzle
1 jalapeno sliced in thin rounds on a mandolin
Heat a grill or grill pan to medium. Spray a little oil onto the grates. Grill the watermelon on both sides until you have some grill markings.
Whisk together the ricotta and extra virgin olive oil and 1 teaspoon of honey, season with salt. Heat the remaining olive in a small sauté pan and add the chili slices.
Top the grilled watermelon with the ricotta; spoon the jalapeno slices and oil all over. Season with Maldon salt and drizzle with a little more honey.