15 minutes
Cook Time
20 minutes
Cooking Level


  • 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


Step 1

Preheat oven to 350°F.

Step 2

Roll out puff pastry, fold the sides up slightly and transfer to a parchment paper-lined baking sheet.

Step 3

Halve melon and scoop out the seeds. Remove the rind and thinly slice.

Step 4

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.

Step 5

Evenly spread the ricotta mixture over puff pastry.

Step 6

Add melon on top, sprinkle with almonds & drizzle with remaining honey.

Step 7

Bake for 20 minutes until golden and garnish with additional mint.

Recipe created by Lauren Brittain

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