Go Back
Easy Grilled Melon with Rosemary & Honey Ricotta

Easy Grilled Melon with Rosemary & Honey Ricotta

Warm, caramelised melon straight off the grill, served over a cloud of honey-whipped ricotta with fresh rosemary and a pinch of flaky salt. Ready in under 20 minutes and impressive enough to serve at any summer table.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 4

Ingredients
  

  • 1 Whole ripe cantaloupe or honeydew melon fragrant and slightly soft at the stem
  • 1 cup whole milk ricotta full-fat for best texture
  • 2 tbsp honey plus extra for drizzling
  • 1 tbsp extra-virgin olive oil for brushing
  • 1 tsp fresh rosemary leaves finely chopped
  • ½ tsp flaky sea salt plus a pinch for ricotta
  • ¼ tsp freshly cracked black pepper
  • 1 tsp lemon zest optional, but recommended

Instructions
 

Group 1 — Prepare the Grill

  • Preheat your grill or grill pan to medium-high heat.
  • Lightly oil the grates or pan surface to prevent sticking.

Group 2 — Prep the Melon

  • Slice the melon into thick wedges and remove the seeds.
  • Pat each piece dry with a paper towel — this helps with caramelisation.
  • Brush both sides lightly with olive oil.

Group 3 — Grill the Melon

  • Place the melon wedges directly on the hot grill.
  • Cook for 2–3 minutes per side until clear grill marks form and the melon is just slightly tender. Do not overcook.
  • Remove from the grill and set aside.

Group 4 — Make the Honey Ricotta

  • In a small bowl, combine the ricotta, honey, and a small pinch of sea salt.
  • Stir or whisk until smooth and creamy. Taste and adjust honey if needed.

Group 5 — Assemble and Serve

  • Spoon and spread the honey ricotta across a serving plate.
  • Arrange the warm grilled melon on top.
  • Drizzle with a little extra honey.
  • Scatter over the chopped rosemary, lemon zest, flaky sea salt, and cracked black pepper.
  • Serve immediately while the melon is still warm.

Notes

 
  • A ripe melon makes all the difference — smell the stem end before buying. If it's fragrant, it's ready.
  • Don't skip patting the melon dry; moisture is the enemy of good grill marks.
  • Whole milk ricotta is strongly recommended over part-skim — the texture and flavour are noticeably better.
  • Chop rosemary finely so it distributes evenly across the dish rather than landing in big clumps.
  • This dish is best eaten immediately. The contrast between warm melon and cool ricotta is a big part of what makes it work.
  • Leftovers: Store melon and ricotta separately in airtight containers in the fridge for up to 3 days. Reheat melon briefly in a hot pan before reassembling. Not suitable for freezing.
 

Nutrition Facts

 
  • Calories: 210 kcal
  • Carbohydrates: 24g
  • Protein: 7g
  • Fat: 10g
  • Saturated Fat: 5g
  • Sugar: 20g
  • Fibre: 1g
  • Sodium: 180mg