Hopefully by now you've indulged in a watermelon, feta, mint salad. The dish combines sweet, tangy and bright flavors perfectly and is the ideal, refreshing side for your summer barbecues. Now, if you want something a little more substantial, the National Watermelon Promotion Board — yes, there is such a thing! — says skip the tomatoes and scoop the salad on some bruschetta. For more of its recipes visit www.watermelon.org
Watermelon Feta Bruschetta
2 tablespoons olive oil (preferably extra-virgin)
2 cups diced watermelon
1 cup feta cheese, cut into fine dice
2 tablespoons minced fresh chives
2 tablespoon minced fresh mint
4 teaspoons balsamic vinegar, or to taste
For 16 toasts:
A 24”-long loaf of crust Italian or French bread
1 garlic clove
¼ cup extra-virgin olive oil
In a bowl toss together watermelon, cheese, chives, mint, vinegar, and salt and pepper to taste and mound about 1 tablespoon on oiled side of each toast.
To make toasts: Prepare grill or preheat broiler. With a serrated knife cut bread crosswise into ½-inch-thick slices. Arrange bread slices in one layer in a shallow baking pan and bake in middle of oven until golden, about 10 minutes.