Super easy summer appetizer: charred watermelon cheese wedges with mint.
½ small watermelon sliced ½-inch thick, and cut into triangular wedges
1 6-ounce wedge of Roth Grand Cru cheese (or if you can’t find it, you can use Roth aged gouda or gruyère) sliced into thin 1-1/2-inch squares
⅓ cup chopped dry roasted almonds
30-40 small mint leaves (or larger leaves, torn into small pieces)
1 tablespoon good-quality extra virgin olive oil
1-1/2 teaspoons flakey salt, such as maldon