{watermelon bruschetta}

Tuesday!  Only Tuesday.  And my epic to-do list isn’t getting any smaller.  But, I watermelon bruschetta leftovers in my fridge, so it’s all good!

When you’ve got a shit-ton of watermelon and don’t know what to do with it!  Make something sweet + savory.  My personal fav.

So perfect for the summer months.

I’m not a huge watermelon fan whatsoever.  But, I was doing my weekly Trader Joe’s chard + healthy shit run, and they were serving watermelon salad.  Paired with a rosé, which is what really got my initial attention.  The TJ’s chick promised me (after proclaiming my detest for watermelon) that I would indeed love this sample.  In my defense, she asked me and when I said No, thank you, she wouldn’t take it.  Ha!

She was right, I actually really liked it!

So, I went home and re-created it.  With some changes, of course.  Making it more of a bruschetta.

 

Here’s what you’ll need:

• 2 cups fresh watermelon, chopped
• 1 cup feta cheese, crumbled
• 3 tablespoons mint, roughly chopped
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 1 baguette, sliced

 

Mix together watermelon + feta + mint.  Set in fridge till ready to assemble.

To make the balsamic glaze:

In a small saucepan add balsamic vinegar + honey.  Maple syrup or brown sugar work too.  Pick your sweetener of choice or what you have on hand.

Allow to simmer until reduced in half.  Whisking every few minutes.  This can take up to about 10-15 minutes to thicken.  Set aside.

*store-bought totally does the trick too!  

When ready to serve, place baguette slices on a platter.  Top with watermelon mixture.  Drizzle balsamic glaze over the top.

 

And it’s pretty too!  I have a thing for pretty food!

 

Tomorrow I’ve got some #ootd details for you!!

 

xoxo stacyb