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 heirloom tomatoes, fresh thyme, jalapenos combined with ricotta and feta cheeses on toasted bread.
I put the ricotta, feta and jalapeno in my food processor to make things easier, but you could always whisk them together at room temp, or just stir to combine with a spoon.
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. I’ll be making this at Helena Market Days this Saturday if you’re local – so come see me!
Here’s your printable-
- 8 oz. ricotta cheese
- 4 oz. feta cheese, crumbled
- 2 fresh jalapenos, diced
- 1 tbsp sea salt
- 1 loaf crusty French bread, sliced thin
- 1/2 stick salted butter, melted
- 2 cups watermelon, diced
- 2 Heirloom tomatoes, diced
- 1/4 cup Balsamic vinegar
- 2 tbsp Worcestershire sauce
- Fresh thyme
- Preheat oven to 450 degrees.
- Brush the toast slices with butter and bake until golden, about 2-3 min.
- Combine the ricotta, feta, diced jalapenos and salt in a food processor until smooth.
- Spread ricotta mixture over toast slices, top with watermelon and tomatoes.
- Combine Balsamic vinegar and Worcestershire together and drizzle over toast.
- Top with thyme.