Name: Tomato and Watermelon Bruschetta
Ingredients: 4 cloves garlic, minced; 4 tablespoons extra-virgin olive oil, plus more for drizzling; 1 baguette; sliced into ½-inch slices, about 24 pieces; Sea salt and pepper, to taste; 2 pounds heirloom tomatoes; seeds removed, diced; 1 baby seedless watermelon, diced into ¼-inch pieces; ¼ cup kalamata olives, sliced into slivers; 1 cup mascarpone cheese; Zest of 1 orange; 4 tablespoons sliced fresh basil leaves

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Tomato and Watermelon Bruschetta

A topping of sweet watermelon and heirloom tomatoes enhances the traditional, savory taste of bruschetta.

Course: Appetizer

Keyword: bruschetta, tomato, vegetarian, watermelon

Servings:

Calories: 317kcal

Author: Chef Elise Wiggins

Ingredients

4 cloves garlic, minced
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 baguette; sliced into ½-inch slices, about 24 pieces
Sea salt and pepper, to taste
2 pounds heirloom tomatoes; seeds removed, diced
1 baby seedless watermelon, diced into ¼-inch pieces
¼ cup kalamata olives, sliced into slivers
1 cup mascarpone cheese
Zest of 1 orange
4 tablespoons sliced fresh basil leaves

Instructions

Heat a grill to high heat. You can also use a skillet over high heat on your stovetop.
Combine olive oil and garlic in a small bowl. Brush mixture on bread slices (called “crostini” in Italian); season with salt and pepper. Place bread oil-side down on grill for 30–60 seconds to make char marks. Remove and set on a wire rack to cool.
Gently combine tomatoes, watermelon and olives. Spread mascarpone cheese on each crostini. Top with tomato mixture. Garnish each crostini with pinch of orange zest and a few slices of basil; drizzle with olive oil.

Nutrition

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