• Author: Sneh Roy
  • Prep Time: 5 mins
  • Cook Time: 8 mins
  • Total Time: 13 minutes
  • Yield: 4 1x
  • Category: Canape, Sides
  • Cuisine: Gluten Free, Vegetarian


  • 12 watermelon wedges, approximately 1/2 inch thick
  • fresh smoked cheddar cheese shavings
  • fresh thyme leaves and sprigs
  • ½ cup pistachio
  • salt and freshly ground black pepper


  1. Toast pistachios in a frying pan over low-medium heat for a few minutes. Remove from heat and crush in a mortar and pestle. Set aside.
  2. Place watermelon wedges on a baking sheet. Top each wedge with cheese shavings and thyme leaves. Place under a hot grill for about 5-8 minutes until cheese melts and starts to turn golden. Alternatively, toast cheese with a kitchen blowtorch.
  3. Sprinkle the nut crumble over the watermelon triangles. Season with salt and pepper. Serve on a cheese board with sprigs of thyme.


Make sure you use a perfectly ripe watermelon, red and sweet.

If stronger cheese is not to your liking, mozzarella cheese or bocconcini balls work well for grilling/melting.


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