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.