Watermelon Feta Bruschetta


by Rhonda Massad

For a summery change – switch up tomatoes for watermelon in this classic appetizer.

This one is really easy and fresh on a hot day.  I now eat it straight out of the bowl as a salad and forget the bread.


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


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.Screen Shot 2015-07-30 at 9.33.31 AM


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