Watermelon Feta Bruschetta
Try watermelon instead of tomatoes in this delicious classic appetizer.
Makes: 16 servings
Recipe Created By: National Watermelon Promotion Board
Featured In: Tennessee Home & Farm
Recipe Created By: National Watermelon Promotion Board
Featured In: Tennessee Home & Farm
Ingredients
- ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 cups watermelon, diced
- 1 cup feta cheese, cut into fine dice
- 2 tablespoons fresh chives, minced
- 2 tablespoons fresh mint, minced
- 4 teaspoons balsamic vinegar, or to taste
- 1 24-inch long loaf of crust Italian for French bread
- 1 garlic clove
Instructions
- In a bowl, toss together watermelon, cheese, chives, mint, vinegar, 2 tablespoons olive oil and salt and pepper to taste and mound about 1 tablespoon on oiled side of each toast.
- To make toasts: Prepare grill or preheat broiler. With a serrated knife, cut bread crosswise into ½-inch thick slices. Arrange bread slices in one layer in a shallow baking pan. Spread with ¼ cup olive oil and garlic and bake in middle of oven until golden, about 10 minutes.
Nutrition Facts (per serving): Calories – 53, Fat – 4.1g, Protein – 1.7g
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.