Watermelon and tomato Bruschetta
2 cups watermelon, minced and cubed
2 cups cherry tomatoes, minced and cubed
1/2 cup chopped mint leaves
1/2 cup crumbled feta
3 tbsp olive oil
2 garlic cloves, minced
drizzle with balsamic glaze
salt and pepper to taste
In a large bowl, mixed the watermelon and tomatoes with the olive oil, garlic, salt and pepper. Let it marinate in the fridge for at least 2 hours or overnight.
Cut the baguette and drizzle olive oil over the top. Broil on high for 4 mins. Take out the watermelon and tomato mixture. Mix in the feta and mint leaves.
Assemble the bruschetta: Add the mixture on each piece of the baguette. Drizzle with balsamic glaze and garnish with flaky salt.