Watermelon & Whipped Feta Bruschetta
Toasted bread slices make a great base for bruschetta!
Servings: 6 servings
Ingredients
- ½ cup finely diced watermelon
- ½ cup finely diced tomato {I used mini heirloom tomatoes but plum or Roma work well, too}
- ¼ cup finely diced English cucumber
- 1 tablespoon olive oil
- Sprinkle of salt
- Sprinkle of finely chopped mint {a light sprinkle of dried mint will do if you don't have fresh}
For Whipped Feta
- 1 6 oz container crumbled feta
- 1 - 1 ½ tablepoons plain yogurt
- 1 teaspoon olive oil
For Bruschetta
- Crusty Italian Bread slices toasted
- Balsamic glaze or honey
Instructions
For Bruschetta:
- Toss watermelon, tomato, and cucumber in a medium bowl to combine. Add olive oil, salt and mint and mix until evenly distributed. Set aside until ready to use.
For Whipped Feta:
- Place ingredients in a food processor and process until smooth, about 3-4 minutes. You may need to scrape down the sides occasionally as you go.
To Assemble:
- Slather a tablespoon of whipped feta on a slice of toasted bread. Top with a scoop of watermelon tomato mixture. Drizzle with balsamic glaze or honey if desired.