As you might already know, this weekend James and I went to North Carolina to visit my cousin Ashley and her fiancé Evan, and just as I promised, you’re going to hear a lot about it in the next few weeks, starting right now.
First of all, let me just say that Mother Nature is definitely smiting me, because every single time I have made plans this summer for outdoor activities, the whole being outdoors part really doesn’t want to cooperate. Is it just me or has it been the rainiest summer you can remember, too? Raleigh was no exception– while it is usually beautifully cloudless, this weekend’s visit was wet and our dreams of jetskiing and hiking were drowned in a puddle of rainwater. Of course, now that we’re back in Jersey, it’s sunny and 90 degrees. Go figure.
However, there was one day that we were able to sneak in an hour or so of fishing while the weather was nice, we were able to try out some fantastic food and craft beer at local restaurants and bars, we cooked up some of our favorite foods (bratwurst with beer cheese and beer braised onions, and Omi’s German potato salad) and of course the most important part– we spent time together and enjoyed the great company. We just didn’t spend enough time together. If I had about a month down there to see my cousin, I might be satisfied and ready to come back to NJ… Maybe.
The vacation flew by, and it wasn’t until I came home that I realized that summer itself is nearing an end already, which gave me the kick in the butt to share this recipe with you while you can still find delicious ripe watermelon everywhere. Inspired by watermelon salad, I decided to make a sweet and savory Watermelon Bruschetta that is absolutely perfect for summer months. I also think this would be delicious if you subbed tomatoes for the watermelon on half of the slices of bread to offer up another tasty option for less adventurous guests. Make them while you’ve got fresh produce, and make some extra whipped feta to keep in the fridge because it is insanely good and you will want to put it on everything.
Also, if you’re anything like me, you won’t be able to stop eating the Bruschetta. Save some for the guests. Resist the urge to eat them all! Resist!
- 2½ cups of fresh seedless watermelon, chopped
- 1 cup balsamic vinegar
- 2 tablespoons honey
- 1 cup feta cheese crumbles
- ¼ cup part skim ricotta cheese
- 3 tablespoons fresh basil, chopped
- 2 tablespoons fresh chives, chopped
- 1 baguette (or other quality loaf of bread) cut into ~1½" thick slices
- Freshly cracked black pepper, to taste
- Place the baguette slices on a baking sheet under the broiler and toast for a few minutes, until slightly crispy.
- In a medium-sized saucepan, mix the balsamic vinegar and honey and heat over medium-high. Stir regularly and let the mixture reach a simmer, and then reduce heat slightly to keep at simmering point. Stir occasionally and remove from heat once the mixture has reduced by half and the mixture is thickened, about 15 to 20 minutes.
- Combine the feta and ricotta in a food processor or blender and process until smooth. Add additional ricotta or feta if necessary to reach your desired consistency.
- Spread the whipped feta on the toasted bread and top with the finely chopped watermelon. Sprinkle with the black pepper, basil, and chives. Drizzle the reduced balsamic over the bruschetta. Serve.
Get recipes delivered hot & fresh to your inbox!