Watermelon Feta Bruschetta

  • Yield 16 pieces

Salty feta and sweet watermelon pair up in this summery appetizer.

Watermelon Feta Bruschetta
National Watermelon Promotion Board


2 tablespoons olive oil (preferably extra-virgin)
2 cups diced watermelon
1 cup feta cheese, cut into fine dice
2 tablespoons minced fresh chives
2 tablespoons minced fresh mint
4 teaspoons balsamic vinegar, or to taste
For 16 toasts:
1 loaf crusty Italian or French bread
1 garlic clove
1/4 cup extra-virgin olive oil


  1. In a bowl toss together watermelon, cheese, chives, mint, vinegar, and salt and pepper to taste and mound about 1 tablespoon on oiled side of each toast.
  2. 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 and bake in middle of oven until golden, about 10 minutes.

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