1 pint cherry tomatoes
1 c diced summer melon
2 t evoo
1/4 c sugar
2 t white balsamic vinegar
5 strips bacon, crisped and crumbled
1 dozen figs, cut in half
1/4 c honey powder or sugar in the raw
1 1/2 c fresh ricotta
2 t chiffonade basil

heat medium sauté pan over medium high heat.  add in olive oil.  add in tomatoes and melon and sauté for 5 minutes.  add in sugar and vinegar and let cook for 10 more minutes or until liquid has evaporated.  let cool.

when ready to serve, dip figs in sugar (or honey powder) then caramelize with torch.  spoon tomato sauce onto large platter.  arrange figs and ricotta on top of sauce.  garnish with basil and bacon.