Seared Watermelon Bites with Lemon Goat Cheese, Black Olive and Crisp Mint

Instructions

1. 1

   1. Pat the watermelon cubes very dry with paper towels. Gently toss them with 15 ml (1 tbsp) olive oil, the balsamic vinegar, and a pinch of salt.

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   2. Heat a large nonstick skillet over medium-high heat for 2 minutes. Sear the watermelon for 30 to 45 seconds on 2 sides, just until lightly colored. Transfer to a tray and let cool for 10 minutes.

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   3. In a bowl, mix the goat cheese, Greek yogurt, lemon zest, 15 ml (1 tbsp) lemon juice, and a pinch of black pepper until smooth and creamy.

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   4. Finely chop the black olives and 8 g of the fresh mint. Combine them in a small bowl with a teaspoon of the cheese mixture so the topping holds together better.

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   5. Heat the remaining 15 ml (1 tbsp) olive oil in a small skillet over medium heat. Fry the whole mint leaves for 5 to 8 seconds until glossy and crisp. Remove immediately to paper towels.

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   6. Stir the honey together with the remaining black pepper to make a light glaze.

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   7. Using a piping bag or a small spoon, place a little goat cheese cream on each seared watermelon cube. Top with a small amount of the olive-mint mixture.

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   8. Finish each bite with a few drops of pepper honey and a piece of crisp mint. Serve chilled or at room temperature.

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   9. If making ahead, keep the seared watermelon and the cheese cream separate in the refrigerator at 39 °F / 4 °C and assemble just before serving.