- 1 Pure Flavor® Alonna™ Canary Melon
- 3 sprigs fresh mint, chopped & divided
- 1 lemon, juiced
- 1 sheet puff pastry
- 8 oz dairy-free ricotta cheese
- 4 tbsp honey, divided
- 2 tbsp sliced almonds
- 1 tbsp olive oil
- ½ tsp salt
Preheat oven to 350°F.
Roll out puff pastry, fold the sides up slightly and transfer to a parchment paper-lined baking sheet.
Halve melon and scoop out the seeds. Remove the rind and thinly slice.
Whip ricotta in a medium-sized mixing bowl until fluffy. Whisk in the remaining 3 tablespoons of honey, lemon juice, olive oil, and salt. Fold in half of the mint.
Evenly spread the ricotta mixture over puff pastry.
Add melon on top, sprinkle with almonds & drizzle with remaining honey.
Bake for 20 minutes until golden and garnish with additional mint.