Watermelon Feta Bruschetta
|2 tablespoons||olive oil (preferably extra-virgin)|
|2 cups||diced watermelon|
|1 cup||feta cheese, cut into fine diced cubes|
|2 tablespoons||minced fresh chives|
|2 tablespoon||minced fresh mint|
|4 teaspoons||balsamic vinegar, or to taste|
|For 16 toasts:|
|A 24-inch-long loaf||of crust Italian or French bread|
|1/4 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 1/2-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.
© National Watermelon Promotion Board, used by permission.