UConn Chef Offers Grilled Watermelon for Fourth of July Cookouts

STORRS, CT — Want to try something tasty, healthy and a little different for that Fourth of July cookout? How about the award-winning grilled watermelon with arugula, goat cheese and balsamic reduction from the kitchens at the University of Connecticut?

Here is the recipe, courtesy of Chef Robert Landolphi, the assistant director of culinary development for UConn's Department of Dining Services.:

Grilled Watermelon with Arugula, Goat Cheese and Balsamic Reduction

• ½ (5 pound) watermelon
• 1/4 cup balsamic vinegar
• Extra-virgin olive oil-as needed
• Sea Salt-as needed
• Freshly ground black pepper-as needed
• ½ pound Baby Arugula, washed and dried
• 1 cup goat cheese, crumbled (preferably Beltane Farms, Lebanon, CT)
• 1 cup strawberries, hulled and sliced in quarters
• 1 tablespoon pine nuts, toasted

Remove rind from watermelon, cut in half and then into 4-by-4-inch squares about 1 inch thick.

consistency. Set aside.

Brush both sides of watermelon with olive oil, season with salt and pepper and place on preheated grill over medium high heat. Grill each side about 2 minutes, creating grill marks, and set aside.Place arugula on platter, followed by slices of grilled watermelon, crumbled goat cheese and strawberries.

Drizzle with 1/4 cup extra virgin olive oil, balsamic reduction, and sprinkle of toasted pine nuts.

Makes four-to-six servings.

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