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

Watermelon Jalapeno Bruschetta isn’t your typical French bread appetizer. This is the bruschetta of summertime, and it tastes like the freshest bite of deliciousness you’ve ever had. Fresh red, ripe tomatoes, juicy watermelon and a whipped feta blend that you’ll want to slather on everything that doesn’t move. This will be your new favorite appetizer. I promise.

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 heirloom tomatoes, fresh thyme, jalapenos combined with ricotta and feta cheeses on toasted bread.

It’s an unbelievable flavor combination.

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-

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Yield: 6-12 slices, depending on size of loaf

Watermelon Jalapeno Bruschetta

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Prep Time 20 minutes

Cook Time 5 seconds

Total Time 20 minutes 5 seconds

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 jalapenos, diced
• 1 tsp sea salt
• 2 cups watermelon, diced
• 2 Heirloom tomatoes, diced
• 1/4 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 jalapenos 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 and drizzle over toast.
Top with thyme.

Did you make this recipe?

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Want more summertime watermelon recipes?

Beet Watermelon Salad – Ally’s Kitchen

Fried Watermelon Bites – Southern Living 

Watermelon Jerky – Southern Bytes