Watermelon Bruschetta

Name: Watermelon Bruschetta
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 12
Cuisine: Italian
Ingredients: 1 loaf crusty Italian bread, sliced thin; 1/2 stick salted butter, melted; 8 oz. ricotta cheese; 4 oz. feta cheese, crumbled; 2 fresh jalapeños, diced; 1 tsp sea salt; 2 cups watermelon, diced; 2 Heirloom tomatoes, diced; ¼ cup Balsamic vinegar; 2 tbsp Worcestershire sauce; Fresh thyme

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This recipe appeared in the July 2017 edition of Redbook Magazine, 25 New Things To Do With Watermelon.

Meet your new favorite summer bite: Watermelon Bruschetta. Fresh, juicy diced watermelon and tomatoes piled high on crispy toasted bread with creamy feta cheese, a drizzle of balsamic, and a sprinkle of herbs. It’s light, refreshing, and just bougie enough to impress without breaking a sweat.

Sooo…

I have a question for you.

Do you pronounce this “brushetta” or “brusketta“?

Apparently, “brusketta” is the proper way to say it, with an emphasis on the “tt”. I’ve been saying it wrong all along, y’all. I guess I’ve been pronouncing it like a true Southerner.

I mean…what can I say.

Regardless of how you pronounce it, this bruschetta is off the charts. Very summery, very fresh – and luscious at the same time – I made it my own.

But, I’m sure that doesn’t surprise you.

In season watermelon and ripe heirloom tomatoes, fresh thyme, jalapeños combined with ricotta and feta cheeses on toasted bread. It’s an unbelievable flavor combination, and one you do not want to miss out on.

I used my food processor to combine the ricotta, feta and jalapeño to make whipped feta. You could whisk them together at room temp, or just stir to combine with a spoon, but you won’t get a smooth, uniform consistency. I do suggest using a food processor if you have one because it really blends the flavors and smoothes the feta cheese without much effort.

Thyme is a very versatile herb.

It does have an affinity for cheeses and poultry, but it really isn’t hard to pair with when it comes to most food and you can use it for both sweet and savory dishes.

Just experiment; that’s what I do. The best dishes are made when you’re experimenting and relying on your intuition.

Speaking of experimenting, if you don’t have feta cheese, blue cheese or gorgonzola would be a good substitute.

I’ll be making this at Helena Market Days this Saturday if you’re local – so come see me!

Here’s your printable-

Watermelon Bruschetta

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Meet your new favorite summer bite: Watermelon Bruschetta. Fresh, juicy diced tomatoes and watermelon piled high on crispy toasted bread with creamy feta cheese, a drizzle of balsamic, and a sprinkle of herbs. It’s light, refreshing, and just fancy enough to impress without breaking a sweat.

Ingredients

1 loaf crusty Italian bread, sliced thin
1/2 stick salted butter, melted
8 oz. ricotta cheese
4 oz. feta cheese, crumbled
2 fresh jalapeños, diced
1 tsp sea salt
2 cups watermelon, diced
2 Heirloom tomatoes, diced
¼ cup Balsamic vinegar
2 tbsp Worcestershire sauce
Fresh thyme

Instructions

Preheat oven to 450 degrees.
Brush the toast slices with butter and bake until golden, about 2-3 min.
Combine the ricotta, feta, diced jalapeños and salt in a food processor until smooth*. Taste and add more salt to taste, if needed.
Spread ricotta mixture over toast slices, top with watermelon and tomatoes.
Combine Balsamic vinegar and Worcestershire together in a small non-reactive sauce pan over medium-high heat and bring to a gentle boil. Reduce heat to low and simmer for 7-12 minutes, until thick. The longer you simmer it, the thicker it will become. Remove from heat and drizzle over toast.
Top with thyme.

Notes

*Put any remaining whipped feta in an air tight container and store in the fridge for up to 3 days.

Recommended Products

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 568mgCarbohydrates: 25gFiber: 2gSugar: 5gProtein: 7g

The provided nutrition calculated may not always be accurate.

Want more summertime watermelon recipes?

Beet Watermelon Salad – Ally’s Kitchen

Fried Watermelon Bites – Southern Living

Watermelon Jerky – Southern Bytes

Author

Shea Goldstein

Shea Goldstein is the voice behind Dixie Chik Cooks. She's a recipe developer, brand ambassador and food writer. She has been published in Redbook, Parade, MSN, and more. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch.

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This Post Has 8 Comments

Adam J. Holland July 29, 2016 Reply

How do you pronounce ricotta? (If you put a ‘g’ in place of the ‘c’, you’re pronouncing it just like a New Yorker.) — No matter how it’s pronounced, you kicked ass with these flavors. Seriously, excellent stuff. 🙂
1. Shea July 29, 2016 Reply
  
  Thank you, Adam 🙂
Doreen Simpson July 28, 2016 Reply

what a wonderful little bite for pre-dinner drinks… perfect
1. Shea July 28, 2016 Reply
  
  Thank you!!
Lisa@Lisa's Dinnertime Dish July 27, 2016 Reply

I love this combination of flavors, it sounds SOOO good! We love bruschetta at our house, so I’ll have to give this one a try!
1. Shea July 28, 2016 Reply
  
  Thanks, Lisa! It’s so good.
Nettie Moore July 26, 2016 Reply

Oh I am excited! I have a ripe watermelon just begging me to make Bruschetta! Looks fabulous! Nettie
1. Shea July 28, 2016 Reply
  
  You’ll love this, Nettie!

Watermelon Bruschetta

Meet your new favorite summer bite: Watermelon Bruschetta. Fresh, juicy diced watermelon and tomatoes piled high on crispy toasted bread with creamy feta cheese, a drizzle of balsamic, and a sprinkle of herbs. It’s light, refreshing, and just bougie enough to impress without breaking a sweat.