Watermelon and Tomato Bruschetta
You’re probably not thinking garlic, basil, and cheese with your watermelon, but trust us on this one. It's the perfect bruschetta for summer.
Ingredients
- 2 cups (11 1/2 ounces) finely diced seedless watermelon
- 1 cup (6 ounces) diced fresh tomato
- 1/2 teaspoon fine sea salt
- 4 to 6 slices rustic sourdough bread, sliced 3/4 inch (2 cm) thick
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, peeled and halved
- 1 tablespoon chopped fresh basil
- Freshly ground black pepper, for garnish
- Shaved pecorino cheese, for garnish
Instructions
- In a medium bowl, combine the watermelon and tomato. Add the salt and gently mix to combine. Transfer to a colander in the sink and allow excess liquid to drain for 20 minutes. Reserve the bowl.
- Brush both sides of the slices of sourdough with 2 tablespoons of olive oil. Using a hot skillet or grill, toast the bread on both sides until lightly charred on the edges, 2 to 3 minutes per side. Alternatively, you can use a toaster, toaster oven, or broiler.
☞ TESTER TIP: Allow the bread to toast as long as possible without burning. This will allow it to hold the bruschetta mixture without soaking up as much juice.
- Rub one side of the toasted bread slices with the cut side of the garlic cloves.
- Return the drained watermelon and tomatoes to the reserved bowl. Add the remaining 2 tablespoons olive oil and the basil. Gently toss to combine.
- Spoon the watermelon mixture onto the toasted bread and garnish with pepper and a generous shaving of pecorino.
Nutrition
Serving: 1portion | Calories: 336kcal | Carbohydrates: 44g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 622mg | Fiber: 2g | Sugar: 7g