Go Back

Watermelon & Whipped Feta Bruschetta

Toasted bread slices make a great base for bruschetta!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Appetizer
Cuisine: American
Servings: 6 servings
Author: The Kitchen Prep


  • 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


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.