Watermelon Bruschetta With Marinated Basil Cucumbers & Feta

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 Okay, don’t these just look pretty? You could serve them up as a side to some Hawaiian Pork Shish Kabobs or Fired Up Pork Ribs or as an appetizer. I’m thinking a 4th of July picnic or barbecue may feel just a bit fancier and be a bit healthier with these Watermelon Bruschetta with Marinated Basil Cucumbers & Feta in place of a bag of chips.  Just because they look fancy and have a long fancy name doesn’t mean you have to be an experienced chef to make them though (i.e. Me!) But, if you need to eat gluten free, are trying to eat healthier, reduce processed foods and refined sugars, or are just a foodie at heart ( Me again!) Then these my friend, are for you!

My sweet neighbor brought us over a couple big cucumbers last night and with a watermelon sitting on my counter just begging to be sliced up I knew the two were meant for each other. Then as things were coming together I looked over at my poor little basil plant holding onto its last five leaves. It’s untimely demise was due to my neglect while I was away road tripping across the country. It lived well and those basil leaves were exactly what I needed! 

FYI: Just as fair warning, these yummy appetizers are, not surprisingly, a little messy between the watermelon juice and the cucumber marinade. Be sure to serve on a plate with adequate napkins. 

Start with your bruschetta. You’ll need approximately one quarter of a medium-sized seedless watermelon, rinds removed and sliced into small 3/4 inch thick rectangles.

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Basil Cucumber Marinade 

1 large or 2 small cucumbers quartered and chopped. About 2 cups worth

1 small sweet onion, finely chopped (I used a Vidalia onion, but a sweet red onion works too) 

1/4 cup raw honey

1/3 cup apple cider vinegar

1 tbsp. olive oil

1/2 tsp. ground mustard

1/2 tsp. sea salt

1/4 black pepper

1 garlic clove,  minced

3 sprigs parsley, chopped (or 1 tbsp. dried parsley)

5 basil leaves, roughly chopped (chopped extra if you have it for garnishing)

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Chop the cucumber and onion. In a bowl, combine all the ingredients for the marinade and whisk together. Pour over the cucumber and onion and stir. Put a lid on and set in the fridge for 1-3 hours to marinate. 

When you’re ready to serve, set the watermelon bruschetta out on a plate and top each with a tablespoon of the cucumbers. Sprinkle a little crumbled feta cheese and the extra basil on top. This can serve a crowd, but is best cold so only put it all together when you’re ready to eat. 

Enjoy!

Melissa-Signature

 


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