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  • Writer's pictureAVA KING

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

flaky salt

1 baguette


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.



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