Photo courtesy of the National Watermelon Promotion Board
Considering the health perks of watermelon (and the size of some), I don’t think you can have too many watermelon recipes. Here’s another tasty one, courtesy of the National Watermelon Promotion Board, to add to your repertoire.
Watermelon Feta Bruschetta
2 cups diced watermelon
1 cup feta cheese, cut into fine diced cubes
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh chives
2 tablespoons minced fresh mint
4 teaspoons balsamic vinegar, or to taste
Salt and freshly ground pepper, to taste
For toasts
16 ½-inch/1.2 cm thick slices baguette, preferably whole grain (2-inch/5-cm wide baguette)
Extra virgin olive oil
In a bowl toss together watermelon, cheese, olive oil, chives, mint, vinegar, and salt and pepper to taste and mound about 1 tablespoon on oiled side of each toast.
To make toasts: Preheat oven to 350°F/ 180°C.
Brush bread slices very lightly with olive oil and place on a baking sheet in a single layer. Bake until lightly toasted, about 10 minutes. Allow to cool. May be made earlier in the day.
Makes 16 pieces
Nutritional information per piece
• Calories: 70
• Protein: 2 grams
• Fat: 5 grams
• Saturated fat: 1 gram
• Carbohydrate: 8 grams
• Dietary fibre: 2 grams
• Sodium: 145 milligrams
Do you have a delicious watermelon combo, either sweet or savoury to share. Please do so in the comment section below.
Enlightened Eater 
This looks very tasty. It’s a combo I had not thought about. Good timing. Just making up a list of `things`for farmers market trip tomorrow 🙂 I won`t serve as bruschetta (hubby manages Type II diabetes and I manage gluten intolerance. – But what an awesome combo for a tasty dinner salad along side (seasonal veggies `du jour`) and entree
Enjoy, Paulette! I do make a watermelon feta salad too! I want to point out that I noticed an error in the recipe. The olive oil was left out of the watermelon, feta mix so please note the change.