Get ready to impress your friends and family with this delicious and refreshing summer appetizer. My watermelon bruschetta with whipped feta combines the sweetness of watermelon, the acidic crunch of pickled watermelon rind, and the creamy tanginess of whipped feta atop crispy toasted bread for a delicious and unexpected treat.

This dish is perfect for any summer gathering, BBQ, or occasion where you want to add a little elegance to your menu. I love combining sweet and savory flavors and this recipe creates a perfect balance of sweet, savory, and acidic. The combination of these ingredients creates a symphony of flavors in your mouth that sing and delight.

Obviously this makes a perfect appetizer but it could also make a great light entree for two. And if you like, it would be amazing with a little salty prosciutto added.

Watch the YouTube video here.

Watermelon Bruschetta with Whipped Feta

This savory and sweet watermelon bruschetta is a perfect summer appetizer or light main course.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Appetizer, Main Course

Cuisine American, Italian

Equipment

• food processor
• Baking sheet and rack
• mixing bowl

Ingredients

  

For the whipped feta

• 4 oz feta cheese
• zest and juice of 1 lime
• 1-2 tbsp heavy cream
• 2 tbsp olive oil
• black pepper

For the toast

• 5 slices of baguette, French, or Italian bread or more depending on how large
• olive oil
• salt and pepper

For the topping

• 1 cup diced watermelon
• 1 cup diced pickled watermelon rind
• 1/4 cup fresh basil ciffonade
• 2 oz crumbled feta
• olive oil and aged balsamic (or balsamic glaze)

Instructions

 

For the toast

• Preheat the oven to 400 Fahrenheit
• Brush both sides of the bread slices with olive oil and place on a rack in a baking sheet.
• Sprinkle the top with a little salt and cracked pepper.
• Bake at 400 for 20-25 minutes flipping half way through. Keep an eye on them – you want them lightly golden and crisp with a little give in the center. Set aside to cool.

For the whipped feta

• Place the feta in a food processor and pulse into small crumbles.
• Add the zest and juice of one lime and blend into a smooth paste.
• With the food processor running drizzle in the olive oil.
• Scrape the bowl of the food processor and add in the heavy cream. Process again to combine.
• Taste the mixture and add black pepper as needed. Set aside.

For the topping

• Combine the watermelon, pickled rind, and basil in a bowl and mix.
• Build the bruschetta – spread some of the whipped feta on each piece of toast making a little well in the center.
• Place the watermelon, rind, basil mixture on top and add some crumbled feta.
• Drizzle with a little olive oil and aged balsamic or balsamic glaze and garnish with a small sprig of basil.

Notes

You can make the whipped feta a day or two in advance. If you do so remove it from the fridge and let it warm up for a few minutes and stir it well to loosen it a bit.

You can also dice the watermelon and pickled rind in advance – just be sure to remove any excess liquid prior to mixing and topping the bruschetta. I would not do the basil ahead of time as it will likely bruise and turn brown or even black.

Keyword appetizers, bruschetta, pickled watermelon rind, watermelon bruschetta, whipped feta