Take a close look at this picture. You’re right, that’s not chopped tomato; it’s fresh watermelon!
Last week Cathy was looking for a quick and easy summer appetizer that would take advantage of the season’s fresh produce. We think she scored a home run with this sweet ‘n tangy watermelon bruschetta. You’re gonna love it!
Watermelon Bruschetta
Makes about 2 1/2 cups
2 cups diced watermelon, drained on paper towel
1/3 cup diced yellow bell pepper
1/3 cup crumbled feta cheese
1 tablespoon diced red onion
1 teaspoon lime zest
2 tablespoons fresh lime juice
1 tablespoon snipped chives
1 tablespoon olive oil
1 baguette, thinly sliced
• Combine all ingredients except for the bread.
• Cover and chill at least 30 minutes. Serve with bread slices.
Tips
• Do not prepare more than an hour before serving or mixture will become too soft.
• Try the watermelon over grilled chicken or salmon. Yum!
Great idea! Just what the ‘doctor ordered’ for a light meal or snack – remember those who are on a hypoglycemia diet to make sure you use a wholegrain bread or bun.
Ok, I’m not affiliated with them, I’m just a user and also a fan of your site, but could you consider using punchfork.com ? I love your recipes and I want to bookmark them there! (and no don’t use foodgawker)
Thanks for your suggestion Joanna… we’ve submitted a request to Punchfork and are waiting to hear back.
-Joe