Watermelon Bruschetta
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.
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.
Tried this recipe?Leave a comment below and tag @toshistable on social!
