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!