Watermelon Bruschetta

Ripe watermelon tossed with crumbled feta cheese and chopped pistachios create a sweet and savory appetizer. So good, you’ll watch them disappear right after their served.


  • 3 roma tomatoes, diced
  • 4 cups watermelon, diced
  • 3 cloves garlic, minced fine
  • 1/4 cup of fresh basil, sliced thin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 2 tablespoon vinegar
  • 1/4 cup crumbled feta
  • 1/4 chopped pistachios
  • loaf of crusty bread


  1. Slice Bread into 1/2 inch thick slices. Toast at 400° F until golden, about 5-6 minutes. Set aside to cool.
  2. In a bowl, carefully mix together, tomatoes, watermelon, garlic, basil, salt, pepper, oil, and vinegar.
  3. Generously top each toasted bread slice with bruschetta mixture and sprinkle with crumbled feta and pistachios.

Recipe by Brendan McCaskey. Photography by Sara Nevels.

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.

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