8:1_1InTheKitchen

Watermelon, Red Onion, and Feta Bruschetta

Perfect for a quick summer appetizer....

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Ingredients

  • 4 C. watermelon, peeled and seeded, cut into ½-inch chunks
  • 2 C. cherry tomatoes, quartered
  • 4 oz. feta cheese, cubed into ¼-inch or ½-inch pieces
  • 1 small red onion, finely diced
  • 1/4 C. olive oil, plus extra for drizzling on the bread, and for garnishing
  • 3 Tbsp. balsamic vinegar
  • 1/4 tsp. crushed red pepper flakes
  • 2 tsp. honey
  • 1/2 C. basil, torn or cut into pea-sized pieces
  • sea salt and freshly ground black pepper
  • 1 loaf sourdough bread, cut into ½-inch rounds

Directions

Preheat oven to 400ºF. Place the ½-inch rounds of bread onto a baking sheet, drizzle with olive oil and season with salt and pepper. Toast until golden brown. Remove from the oven and allow to cool.

For the topping, place the watermelon, tomatoes, red onion, and feta cheese in a large bowl.

In a glass jar, add the olive oil, balsamic vinegar, crushed red pepper flakes, and honey.

Shake to mix thoroughly. Drizzle over the watermelon mixture, gently tossing to coat well.

Add the basil and season with salt and pepper. Taste and adjust seasoning.

Top each round of bread with a heaping mound of the watermelon mixture and finish with a small drizzle of olive oil.

About This Recipe

How to score a win when planning for summer activity meals? Include watermelon! Cortney has all the best recipes including Watermelon, Red Onion, and Feta Bruschetta easy to make at home and perfect for summer.

Try the additional two recipes in the PDF at home!

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