Baked watermelon carpaccio with feta

8 servings

60 minutes

Recipe from Alexey Gurov, chef of the Musson restaurant.

Energy value per serving

• Calories: 236.8
• Proteins: 8.1g
• Fats: 7.4g
• Carbohydrates: 36.3g

Ingredients

• Watermelon: 1 pc
• Feta cheese: 200 g
• Cream 33%: 20 ml
• Olive oil: to taste
• Pine nuts: to taste
• Salt: to taste
• Ground black pepper: to taste
• Micro salad: to taste

Cooking steps

1. Cut the watermelon into 3 cm thick slices, trim the rind to make steak-like pieces.

   Required ingredients:

   • Watermelon: 1 piece

2. Preheat the oven to 180 degrees.

3. Place the watermelon steaks on a parchment-lined baking sheet and bake in the oven for 45 minutes.

4. The edges may darken and caramelize.

5. Mix half of the feta with cream and blend until it reaches a sour cream consistency.

   Required ingredients:

   • Feta cheese: 200 g
   • Cream 33%: 20 ml

6. Break the remaining cheese into crumbs by hand and send it to the freezer.

   Required ingredients:

   • Feta cheese: 200 g

7. Remove the seeds from the watermelon steak.

8. Slice the steak thinly like carpaccio.

9. Lay out on a plate in one layer. Season with salt and pepper, drizzle with olive oil.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Olive oil:  to taste

10. Place feta mousse in the center, sprinkle around with frozen feta crumbs and pine nuts.

    Required ingredients:

    • Feta cheese: 200 g
    • Pine nuts:  to taste

11. Garnish with watercress sprouts or small arugula leaves.

    Required ingredients:

    • Micro salad:  to taste