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. 

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.


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)


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!