This easy to make watermelon bruschetta appetizer is refreshing, vibrant and tasty! You only need a few simple ingredients for this fun twist on a classic Italian appetizer. The summer flavors are well balanced combining sweet watermelon and basil with creamy, salty feta and a drizzle of tangy balsamic glaze.
Bruschetta is traditionally made with ripe, juicy tomatoes making it popular during the summer months. This version replaces the tomatoes with sweet watermelon, pairing it with the classic basil, red onion and balsamic glaze all on top of toasted crostini. I also love adding in feta cheese for a salty, creamy element but you can totally omit the cheese to make this recipe vegan.
This watermelon feta appetizer was inspired by my watermelons salsa recipe and my peach basil crostini. It pairs well with summer squash pasta, grilled eggplant sandwiches and watermelon basil margaritas!
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Why You'll Love This Recipe
- Watermelon and basil are a dream flavor combination! Add in perfectly toasted crostinis for the ultimate pairing.
- This easy vegetarian appetizer will be a hit at your next summer party!
- You only need a few basic ingredients to make this show stopping watermelon starter.
Ingredients Notes
- Seedless Watermelon - you can use whole watermelon or pre-cut watermelon. If choosing a whole watermelon try to choose one that feels heavy in size and has a lighter colored sunspot. The sunspot is a good indicator it was ripened in the sun!
- Red onion - diced red onion adds a sharpness that balance out the sweet watermelon.
- Garlic - rubbing a whole clove of garlic onto the toasted baguette adds great flavor! We also add 1 clove of minced garlic into the feta bruschetta.
- Basil - freshly sliced basil really elevates this dish! Basil is such a strong summer flavor and pairs well with so many flavors.
- Feta cheese - feta and watermelon pair beautifully together. Feta adds a creamy, salty element to this summer appetizer.
- Extra virgin olive oil - we need this to toast up the baguette slices as well as a drizzle into the bruschetta.
- Balsamic glaze - just a small drizzle on top for some sweet and tangy flavor!
- Baguette - you will need baguette or Italian bread to make the crostini cracker. I think a French baguette is the best bread to use to make crostini.
- Flaky salt - flaky salt such as Maldon salt helps bring out the natural flavors of the ingredients. I like to add just a pinch of flakey salt on top of the all the bruschetta once it has been plated.
See recipe card for quantities.
Substitutions & Variations
- Peaches - Add in peaches for another sweet twist.
- Vegan - omit the feta or use vegan feta cheese! I like the one from Trader Joe's.
- Raspberry balsamic glaze - add a hit of sweetness with this homemade raspberry balsamic glaze.
- Crostini crackers - free free to purchase pre-made crostini crackers instead of making crostini at home.
- Burrata cheese - use burrata cheese torn into bite size pieces instead of feta. Burrata is generally creamier and less salty than feta cheese.
Step by Step Instructions
Preheat the oven to 400 degrees Fahrenheit. Brush each side of the sliced baguette with olive oil.
Bake the crostini for 8 minutes. If you don't want to use the oven try making air fryer crostini.
Add the diced watermelon, red onion, feta cheese, basil and olive oil to a bowl. Mix well.
Spoon the watermelon bruschetta onto each piece of toasted crostini. Drizzle with balsamic glaze and finish with a pinch of flaky salt before serving.
Hint: if you have an air fryer I highly recommend toasting the crostini in the air fryer. I think it is quicker than using the oven plus it won't heat up the whole house during the hot summer months.
Storing
Store any leftover watermelon bruschetta in an airtight container in the fridge for up to 3 days. Store leftover toasted crostini in an airtight container at room temperature. These ingredients do not stand up well to freezing.
Top tip
Dice the watermelon into small pieces so they mix well with the rest of the bruschetta ingredients! This will ensure you get a little bite of everything on your bruschetta crostini.
Frequently Asked Questions
No, feel free to omit the feta cheese! Or swap in mozzarella cheese pearls, or vegan feta cheese if desired.
You can add ½ tablespoon to 1 tablespoon of honey to the watermelon bruschetta. This will help balance out the flavors adding sweetness to the watermelon appetizer. The balsamic glaze will also add a hint of sweetness on top.
Yes you can make your own balsamic glaze from scratch! Take 1 cup of balsamic vinegar and simmer it until it reduces by half in volume. You can check out this raspberry balsamic glaze recipe for more detailed instructions and step by step photos.
More Summer Appetizers You'll Love
Watermelon Bruschetta
Ingredients
- 3 cups seedless watermelon diced into ½" cubes
- ½ cup red onion diced
- 2 garlic cloves 1 whole and 1 minced or grated
- ½ cup feta cheese crumbled
- ½ cup basil sliced into strips
- ½ tablespoon extra virgin olive oil (plus 2-3 tablespoon more for the crostini)
- 2-3 tablespoons balsamic glaze
- 1 pinch Flakey salt to taste (optional) (I recommend Maldon salt)
- 1 baguette sliced into rounds
Instructions
- Preheat the oven to 400 degree Fahrenheit. Brush each slice of the sliced baguette with olive oil. Bake for 8 minutes until toasted. Remove from the oven and let cool for a few minutes. Rub a clove of garlic on one or both sides of the toasted crostini.
- Add the diced watermelon, red onion, minced garlic, feta cheese, basil and ½ tablespoon of olive oil to a mixing bowl. Stir together until combined.
- Spoon the watermelon bruschetta onto each piece of toasted crostini. Drizzle with balsamic glaze and top with flakey salt if desired.
Notes
- Try to dice the watermelon into ½ inch or even smaller cubes so they fit easily on the crostini.
- I like to put the diced watermelon in a strainer for a few minutes to allow excess juice to drain out before combing it with the rest of the bruschetta ingredients.
- Try adding in fresh diced peaches for a sweet summer variation!
- To make this vegan, simply swap in vegan feta cheese or simply omit the cheese.
Fgraz / Tokyo says
My sister and I recently had this Watermelon Bruschetta that she was serving at a summer barbecue. It was a sweet and savory blast of summer.
Emily Toshiko says
Thank you so much! I'm happy it was a hit at the summer barbecue! 🙂
Em says
Watermelon basil and feta and such a delicious combination! You can't go wrong with this recipe.