Is there anything more essential to summer than cool, crisp slices of watermelon? They’re juicy and just what you want to eat for a healthy dessert… but if you’ve ever tried a sprinkle of salt on watermelon, you know how it amplifies the sweet fruity flavor. We’ve got a fun way to bring a whole watermelon to the table differently as an appetizer: watermelon pizza! Top each slice with feta cheese crumbles, fresh oregano leaves (or use shredded fresh basil / mint leaves), and crunchy Maldon salt, but what makes these slices sizzle is the balsamic fig glaze made of Blue Ribbon Orchard Choice or Sun-Maid California Figs. You’ll find this glaze to be just about perfect for drizzling on a wheel of Brie, to serve on a cheese board, or even to drizzle on grilled meat.
Watermelon Pizza with Balsamic Fig Glaze
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Dried Mission Figs
- 3/4 cup balsamic vinegar
- 3 tablespoons sugar
- 1 (10-pound) watermelon
- 1 cup crumbled feta cheese, (3.5 ounces)
- Oregano leaves
- Maldon flaky sea salt
To make balsamic fig glaze: stem and mince the figs. Pour the vinegar into a small saucepan. Stir in the figs and sugar. Turn the heat onto medium high and cook for 6 minutes, stirring occasionally. Cool for 10 minutes.
Slice the watermelon into six 1-inch rounds. Cut each watermelon round into six wedges.
Drizzle the balsamic fig glaze over the slices and sprinkle on feta, oregano, and Maldon salt.
Recipe and photo by Annelies Zijderveld