- Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with aluminum foil. Baking sheet should have about 1-inch sides. Do not use a flat sheet as oil may drip off into oven.
- In a large bowl stir together watermelon rind, olive oil, Kosher salt and black pepper until rind is coated. Spread rind in a single layer onto baking sheet. Place in oven and roast 1 hour, stirring every 15 minutes until rind is bite tender (not mushy), and browning.
- Pour roasted rind into a medium bowl and stir together with cheese, thyme, rosemary, and vinegar.
- Garnish as desired. Serve warm.