Watermelon Feta Bruschetta - Watermelon Board
This bruschetta swaps in watermelon for the usual tomato, delivering the same red, refreshing crunch across a batch big enough to serve up sixteen.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.watermelon.org.
Ingredients
- 2 tablespoons olive oil (preferably extra-virgin) (for Feta Bruschetta)
- 2 cups diced watermelon (for Feta Bruschetta)
- 1 cup feta cheese, cut into fine diced cubes (for Feta Bruschetta)
- 2 tablespoons minced fresh chives (for Feta Bruschetta)
- 2 tablespoons minced fresh mint (for Feta Bruschetta)
- 4 teaspoons balsamic vinegar, or to taste (for Feta Bruschetta)
- 1 24-inch-long loaf of crust Italian or French bread (for Toasts)
- 1 garlic clove (for Toasts)
- ¼ cup extra-virgin olive oil (for Toasts)
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