Grilled Watermelon Wedges with Balsamic Reduction

Here's one last recipe from my Blooming Glen Farm demo last week--and this one is probably the most unusual of the ones I made that day.  But it was also the one that was completely scarfed up by samplers.

I love grilling fruit.  I think it really brings out flavors that you might miss from the raw fruit.  Watermelon is no exception.  You just have to make sure that you don't grill it for too long or it will get pretty mushy.  (If you missed it, click here for a grilled cantaloupe and peach recipe from my demo in July.)

This dish has that sweet and salty thing going on, which I love.  And I think you'll love it, too!  It will be the talk of your picnic.

GRILLED WATERMELON WEDGES WITH BALSAMIC REDUCTION
Serves 4-6

You can cut up the watermelon to serve as a salad if you wish.  I like serving it in wedges as an interesting finger food.

INGREDIENTS
2 1/2 lb watermelon, preferably seedless
1/4 cup balsamic vinegar
Vegetable oil
Kosher salt
1/2 cup feta cheese (or goat cheese)
Pepper
Extra-virgin olive oil (optional)

• In a small saucepan, bring vinegar to a simmer over med-high heat.  Cook until reduced to a thick syrup.  Set aside.
• Preheat grill to high.
• Cut watermelon into half-moon slices.  Brush both sides of melon with oil.
• Clean and oil the grill grates.  Grill watermelon about 2 min per side or until grill marks appear.  Transfer to a plate and season with salt.  When cool, cut into smaller wedges.
• Place wedges on a platter.  Drizzle with balsamic reduction and sprinkle with crumbled cheese.  Finish with pepper and a little extra-virgin olive oil if you wish.