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Roasted Watermelon Rind Parmesan
This ingenious recipe by Helen Fields of Paradise, Texas, was awarded First Place in the "Rind" category of the National Watermelon Promotion Board's recipe contest. As an appetizer/small plate, give this a try for something new.
Photo courtesy of the National Watermelon Promotion Board
Servings
4
4
Cuisine Type
- american
Menu Part
- Appetizer
Main Ingredient
- Watermelon
Source: Recipe courtesy of Helen Fields
This ingenious recipe by Helen Fields of Paradise, Texas, was awarded First Place in the "Rind" category of the National Watermelon Promotion Board's recipe contest. As an appetizer/small plate, give this a try for something new.
Ingredients
5 cups peeled and chopped watermelon rind, 1 to 1 1/2-inch pieces
2 Tbsps. olive oil
1 tsp. kosher salt
1/4 rounded tsp. kosher salt
1/3 cup shredded parmesan cheese
1 Tbsp. fresh lemon thyme leaves (can use regular thyme)
2 tsps. finely chopped fresh rosemary leaves
3/4 tsps. sherry vinegar
Steps
1. Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with aluminum foil. Baking sheet should have about 1-inch sides. Do not use a flat sheet as oil may drip off into oven.
2. In a large bowl stir together watermelon rind, olive oil, Kosher salt and black pepper until rind is coated. Spread rind in a single layer onto baking sheet. Place in oven and roast 1 hour, stirring every 15 minutes until rind is bite tender (not mushy), and browning.
3. Pour roasted rind into a medium bowl and stir together with cheese, thyme, rosemary, and vinegar.
4. Garnish as desired. Serve warm.
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