Grilled Watermelon Toast with an easy sweet and spicy chili honey and creamy whipped ricotta. Fresh slices of grilled watermelon, charred garlic rubbed ciabatta bread loaded with chili honey seasoned whipped ricotta and finish with fresh basil. The perfect spread for a super easy and fun appetizer, snack or toast board that’s ready in 15 minutes. 

Bursting with fresh flavours, this recipe is super simple and easy to prepare. It’s perfect if you’re looking to assemble a quick brunch board or even snacks and mixed toast for a serve yourself feast that friends and family will love. It’s great for so many occasions, of course it’s perfect for a quick snack at home when you want something easy that’s light with tons of flavour. Toast variations always make for a tasty snack or light lunch and are so versatile that they really are a great option as a finger food type option for entertaining. Without counting all the ingredients in the honey, this dish only has 5 ingredients. It just goes to show that you don’t need a lot of things to come up with something great. 

CHILI HONEY

This chili honey has easily become one of my favourite toppings/condiments. There is usually a fresh batch kept in the fridge that’s ready to use at any moment to make quick and easy snacks with throughout the day. All i do is pop it in the microwave for a few seconds to liquify the mixture a little bit so that its easier to spread and drizzle over foods. This honey is perfect for savoury toasts with avocado, tomatoes, and eggs or some cheese and crackers, grilled cheese or any sandwich, and even to dip your french fries. We’ve even used it for these Breakfast Pizza Waffles! 

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Print Recipe

Grilled watermelon toast

Grilled watermelon served with creamy whipped ricotta, an easy chili honey, grilled bread and fresh basil ribbons.

Prep Time15 minutes mins

Cook Time5 minutes mins

Total Time20 minutes mins

Course: Appetizers

Author: the communal feast

Ingredients

• 475 g soft ricotta cheese
• 1 loaf ciabatta or sourdough bread sliced
• 1/2 cup honey
• 2 garlic cloves minced
• 1/2 lemon juiced
• 1 TBS olive oil
• 1 TBS red chili flakes
• salt
• 1/2 large watermelon cut into slices
• fresh basil for serving
• 2 garlic cloves for serving

Instructions

• To a small saucepot: add the honey, 2 cloves of minced garlic, olive oil, lemon juice, chili flakes and a pinch of salt. Bring to a slow boil, and stir occasionally. Once bubbling, reduce to simmer. Turn off heat and allow to cool. Transfer to a heat proof jar.
• To a food processor: add the ricotta cheese and a pinch of salt. Blitz until smooth and creamy about 1-2 minutes. Transfer to a serving bowl.
• Preheat grill: grill watermelon pieces on both sides until nice grill marks appear. Cook watermelon in larger pieces with rinds as it is easier to handle. Once removed from the grill, the rinds can be removed and further cut into smaller pieces if desired.
• On the same grill, brush the bread with a bit of olive oil, grill until golden and begins to char. Remove from the grill and brush each piece with the remaining garlic cloves. DO this by gently rubbing onto the bread using your hands.
• Serve pre-assembled or build-your-own style. Pour some of the honey into the whipped ricotta and serve extra on the side. Top each bread piece with some ricotta and honey, layer the grilled watermelon and garnish with fresh basil. Enjoy!