WATERMELON WITH HERBED GOAT CHEESE WHIP

These refreshing bites, drizzled with a lemon-honey dressing, are easy to assemble and can surely be counted as one of summer’s simple pleasures.

Make ahead: The cheese mixture, dressing and watermelon squares may be refrigerated in separate containers a day in advance.

4 ounces soft goat cheese (chevre) 2 tablespoons low-fat milk or whole

milk

2 tablespoons finely chopped fresh

basil leaves, plus more for garnish 1 tablespoon finely chopped fresh mint

leaves

1/2 teaspoon finely grated zest and 1 1/2

teaspoons juice (from 1/2 lemon)

1/4 teaspoon freshly ground black

pepper

1 tablespoon extra-virgin olive oil

1/2 teaspoon honey, or more as needed 1/4 teaspoon kosher salt

Half a mini/personal-size seedless watermelon

Whisk or whip together the goat cheese and milk in a medium bowl until the mixture is creamy. Stir in the basil, mint, lemon zest and black pepper; cover and refrigerate until ready to serve.

Use a fork to whisk the oil, lemon juice, honey and ⅛ teaspoon of the salt in a liquid measuring cup. Taste, and add more honey, as needed.

Cut away the rind from the watermelon, then cut the melon into 1-inch squares about 1/2 inch thick, until you have 24 squares of melon. (Reserve the rind and any leftover melon for another use.)

Arrange the melon squares on a platter. Dollop about 1 teaspoon of the whipped cheese on top of each piece of melon. Drizzle the dressing on top, and around the platter, then sprinkle with the remaining ⅛ teaspoon of salt, garnish with additional chopped basil and serve right away. Makes 4 to 6 servings (makes 24 pieces).

Per serving (based on 6): 90 calories, 4 g protein, 4 g carbohydrates, 6 g fat, 3 g saturated fat, 10 mg cholesterol, 135 mg sodium, 0 g dietary fiber, 3 g sugar (From nutritionist and cookbook author Ellie Krieger.)

TOM MCCORKLE/THE WASHINGTON POST Watermelon With Herbed Goat Cheese Whip makes a refreshing summer appetizer.