A delicious summer light appetizer recipe that will leave you feeling so refreshed. A crispy bread topped with a light whipped ricotta-yogurt spread and a refreshing watermelon mixture, topped with fresh herbs, balsamic, and feta. Doesn’t that sound fabulous? You get spice, sweetness, and tang with so many textures in every bite. This is such an easy and fun recipe to make. A perfect summer appetizer to make with fresh watermelons. The flavors just work so well together making these perfect for get-togethers, grilling parties, or just a dinner at home.

Happy Cooking!

Servings: 7-9 servings

Prep Time: 20 mins

Rest Time: 1-2 hours

Cooking Time: 20-30 mins

Total Time: 2-3 hours

Ingredients: 

• 2-3 cups watermelons cut in small cubes

• 2 tbsp honey

• 1 Serrano pepper chopped optional

• 1/2 tsp salt

• 4 tbsp chopped mint, divided

• 1/2 cup ricotta

• 1/2 cup Greek yogurt; I used no fat

• 1/2- 1 tsp salt

• 1/2-1 tsp pepper

• 3 tbsp chopped basil

• 1 medium baguette or French loaf

• 1/4-1/3 cup chili oil

• 2 tbsp balsamic vinegar/glaze

• 1.5-2 tbsp crumbled feta cheese

• Fresh pepper to crackle

Directions: 

• Dice watermelon small cubes. In a bowl add the watermelon, honey, 1/2 tsp salt, and 2.5 tbsp mint. If you like spice, add chopped serranos to it. Mix it together and let it marinate for 1-2 hours.

• In a food processor add 2 tbsp chopped basil, Greek yogurt, and ricotta. Add salt and pepper as per taste and whip it together till just combined.

• Preheat oven to 360F.

• Slice bread to your desired thickness. Line them on a baking tray. Brush some chili oil over the slices. Bake it at 380F for 4-5 mins till toasty.

• When toasted, let the bread cool slightly, 2-4 mins.

• Spread some of the herbed yogurt dip on the bread. Top it with the watermelon cubes without the liquid.

• Sprinkle some crumbled feta, mint/basil leaves, balsamic vinegar/glaze, and fresh pepper over the bruschetta.

• Serve immediately!

Notes/Tips:

• You can let the watermelon marinate for longer if you like. 1-2 hours is good to get the flavors combined.

• Do not use regular yogurt because it can become too watery. You can use hung yogurt if you don’t have greek yogurt.

• If you use crostinis/crackers or any already toasty bread, you do not need to toast it in the oven. Just brush with a chili olive oil for the flavor.

• Don’t forget the toppings, it really brings the entire dish together.

• Serve immediately after topping. It will get soggy otherwise.