Live Naturally Magazine
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Export date: Sun Jan 19 13:25:59 2020 / +0000 GMT



Tomato and Watermelon Bruschetta

 

 

Tomato and Watermelon Bruschetta

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

  • 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
  1. Heat a grill to high heat. You can also use a skillet over high heat on your stovetop.

  2. 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.

  3. 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.