CAROLINE’S WATERMELON NAPOLEON
What a fabulous combination of flavors and unique way to serve watermelon! Thinly sliced pieces of watermelon are stacked with whipped ricotta, then layered with red onion, fresh basil and a drizzle of INFUSIO Basil Olive Oil and Traditional Balsamic. Finished with some toasted, salty pistachios – this will WOW your friends and family!
- 3 ½-inch slices of seedless watermelon
- 1 cup ricotta
- Sea salt and freshly ground black pepper
- 10 basil leaves, chiffonade + extra sprigs for garnish
- 5 thin slices red onion
- Drizzle of Infusio Basil Olive Oil
- Drizzle of Infusio Traditional Balsamic
- Handful of pistachios, toasted and salted
Remove the rind from the watermelon. Attempt three uniform slices (about 3x5 inches each) by using a guide to cut the melon (Caroline used a small plastic container and cut around it). Set aside.
Lightly whisk the ricotta with sea salt and freshly ground pepper until fluffy. Add the thinly sliced chiffonade of basil and gently stir to combine.
On a serving plate, place one slice of watermelon, then spoon over the whipped ricotta in an even layer. Top with the next piece of watermelon. Add another layer of ricotta. Top with the last piece of watermelon. Arrange the red onions on top. Drizzle with a bit of INFUSIO Basil Olive Oil and INFUSIO Traditional Balsamic. Season with more sea salt and freshly ground pepper. Lastly, garnish with fresh basil leaves and a handful of salted pistachios.