Watermelon Bruschetta

Air Date: 
Fri, 06/22/2018
NC Ingredients: 
watermelon, green pepper, cilantro, green onion jalapeno




3 c
seeded and chopped watermelon
1⁄2 c
green pepper, chopped
2 T
lime juice
1 T
white balsamic vinegar
1 T
olive oil plus more to drizzle
1 T
Chopped cilantro
1 T
green onion, chopped
Jalapeno pepper, chopped
1⁄2 c
feta cheese, crumbled
Sprinkle of salt for baguette
French baguette, cut diagonally (into ½ inch thick slices)
Balsamic glaze, drizzle (optional)


Combine first 8 ingredients; mix well and cover.  Refrigerate 1 hour or more.


Preheat oven to 425 degrees.  Place bread slices on a large baking sheet drizzled lightly with olive oil. Flip olive oil side of bread up and sprinkle with salt. Bake until lightly browned, 5 to 7 minutes.


Place toast on platter, top with watermelon mixture, sprinkle feta cheese on each and drizzle with balsamic glaze.



Lisa’s Notes: You can skip the bread and serve the watermelon bruschetta as a dip with tortilla chips.