Fresh, juicy watermelon is always a summertime treat and pairing it with fresh, homemade cheese and a nutty sunflower seed brittle takes it to the next level! And so does marinating the melon in tangy white balsamic vinegar for the perfect marriage of sweet and sour!
Ease of Preparation: Medium
Yield: 6
Ingredients:
Summer Cheese:
- 2 quarts (2 L) milk
- ½ cup (120 ml) whipping cream
- 4 tablespoons (60 ml) white wine vinegar
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) crushed red pepper flakes
Sunflower Seed Brittle:
- ¼ cup (60 ml) maple syrup
- 1 tablespoon (15 ml) vegetable oil
- 1 cup (240 ml) sunflower seeds
- Salt
White Balsamic Watermelon:
- ⅓ cup (80 ml) white balsamic vinegar
- 4 cups (950 ml) 1-inch (2.5 cm) cubes watermelon
- Salt and pepper
To Serve:
- White Balsamic Watermelon
- Torn mint
- Summer Cheese
- Sunflower Seed Brittle
Method:
For the Summer Cheese:
Heat the milk in a large pot over medium heat, stirring frequently, to 190 F (88 C), or until it is starting to steam with bubbles forming around the edges.
Once the milk has reached the correct temperature, immediately remove it from the heat and stir in the vinegar.
Let the milk sit at room temperature, undisturbed, for at least 15-20 minutes until obvious curds have formed. If curds do not form, return to temperature over low heat (without stirring), then remove and add a bit more vinegar, repeating as needed until curds have formed.
When ready, line a strainer with cheesecloth and carefully strain the mixture (do not press). Use the whey (the cloudy liquid that has separated from the curds) in another recipe or discard.
Gather up the edges of the cheesecloth and tie the top.
Fix to a hook over a sink or bowl and hang for at least 1 hour, or until slightly firm.
Transfer to a mixing bowl, then whisk cheese and cream together.
Season with salt and crushed red pepper.
Refrigerate until needed.
For the Sunflower Seed Brittle:
Preheat oven to 350 F (175 C).
In a bowl, combine the maple, oil, and sunflower seeds. Season with salt and mix to combine.
Line a baking tray with parchment paper and spread the mixture in a thin even layer.
Bake for 15 minutes until aromatic.
Remove from oven and allow to cool completely at room temperature.
For the White Balsamic Watermelon:
Place the white balsamic vinegar, watermelon cubes, salt, and pepper in a mixing bowl and toss.
Let sit at room temperature for at least 15 minutes before serving.
To Serve:
Spread a nice portion of cheese on a serving platter.
Arrange the white balsamic watermelon cubes neatly over the cheese.
Drizzle extra vinegar from the watermelon bowl over the top.
Break sunflower seed brittle into irregular shards and place them between the watermelon cubes to create a pattern.
Garnish with torn mint leaves.
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