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Watermelon Jalapeno Bruschetta


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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.

Watermelon-Jalapeno-Bruschetta-_-Dixie-Chik-Cooks

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

Here’s your printable-

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

Watermelon Jalapeno Bruschetta

Watermelon Jalapeno Bruschetta
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?

Please leave a comment on the blog or share a photo on Instagram

Want more summertime watermelon recipes?

Beet Watermelon Salad – Ally’s Kitchen

Fried Watermelon Bites – Southern Living 

Watermelon Jerky – Southern Bytes

Watermelon-Jalapeno-Bruschetta-_-Dixie-Chik-Cooks

 

 

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11 Comments

  • Reply
    Adam J. Holland
    July 29, 2016 at 8:56 AM

    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. 🙂

    • Reply
      Shea
      July 29, 2016 at 9:08 AM

      Thank you, Adam 🙂

  • Reply
    Doreen Simpson
    July 28, 2016 at 1:22 AM

    what a wonderful little bite for pre-dinner drinks… perfect

    • Reply
      Shea
      July 28, 2016 at 4:32 AM

      Thank you!!

  • Reply
    [email protected]'s Dinnertime Dish
    July 27, 2016 at 1:03 PM

    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!

    • Reply
      Shea
      July 28, 2016 at 4:32 AM

      Thanks, Lisa! It’s so good.

  • Reply
    Nettie Moore
    July 26, 2016 at 9:32 AM

    Oh I am excited! I have a ripe watermelon just begging me to make Bruschetta! Looks fabulous! Nettie

    • Reply
      Shea
      July 28, 2016 at 4:32 AM

      You’ll love this, Nettie!

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