Watermelon Bruschetta with Whipped Feta
This savory and sweet watermelon bruschetta is a perfect summer appetizer or light main course.
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.