Baked watermelon carpaccio with feta
8 servings
60 minutes
Recipe from Alexey Gurov, chef of the Musson restaurant.
1
Cut the watermelon into 3 cm thick slices, trim the rind to make steak-like pieces.
- 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.
- Feta cheese: 200 g
- Whipping cream 33%: 20 ml
6
Break the remaining cheese into crumbs by hand and send it to the freezer.
- 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.
- 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.
- Feta cheese: 200 g
- Pine nuts: to taste
11
Garnish with watercress sprouts or small arugula leaves.
- Microgreens salad mix: to taste