Grilled Watermelon with Lemongrass Mint Balsamic



½ inch thick watermelon  rounds, quartered

1 Tbsp.

Liquid Gold Persian Lime Olive Oil

1 Tbsp.

Citrus Mint White Balsamic


Sea Salt & Black Pepper

4 ounces

Thinly sliced Prosciutto

4 ounces

Blue Cheese, crumbled (or feta or goat cheese)


Preheat grill to 350° to 400° (medium-high) heat. Brush both sides of each watermelon quarter with olive oil, and season with desired amount of salt and pepper. Cut prosciutto into thin strips.

Grill watermelon quarters, without grill lid, 1 minute on each side or until grill marks appear.

Transfer watermelon to a serving plate; top with crumbled cheese and prosciutto strips. Drizzle watermelon with balsamic. Serve immediately.

Recipe adapted from

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