It’s almost impossible to find a bad watermelon or kiwi this time of year, so why not take advantage and make this delicious Summer Fruit Bruschetta? This Bruschetta uses seasonal watermelon and kiwis to create a deliciously fun appetizer that is a healthy addition to any summer BBQ! Because I love this idea so much, I’m giving you two recipes in one post!
You may be thinking, why would I stray from the original bruschetta? Well, both of these pairings serve up a wonderful sweet and salty flavor. And, both watermelon and kiwi are at the peak of freshness and packed with nutrients and antioxidants. They are also both high in water to keep you hydrated all summer long. Give these new versions of bruschetta a try, and I promise you will be glad you did!
Watermelon Bruschetta Recipe
Makes 6-8 pieces
Ingredients:
1/2 Baguette, sliced into 2-inch pieces
1 cup of watermelon, diced
1 tablespoon of red onion, minced
1 teaspoon of jalapeño, minced
3 mint leaves, chopped finely
juice of 1/2 lime
1 tablespoon of olive oil
1/8 teaspoon of salt
Directions:
- Preheat the oven to 350 degrees F. When the oven is hot, place the pieces of bread inside for 3-5 minutes (or until crispy).
- In a bowl, mix the watermelon, red onion, jalapeno, mint leaves, lime, olive oil and salt.
- Top each piece of crusty bread with the watermelon mixture. Enjoy!
Kiwi Bruschetta Recipe
Makes 6-8 pieces
Ingredients:
1/2 Baguette, sliced into 2-inch pieces
Goat cheese
2 kiwis, sliced into 1/2 inch pieces
Slivered Almonds
Directions:
- Preheat the oven to 350 degrees Farenheit. When hot, place the pieces of bread in the oven for 3-5 minutes (or until crispy).
- Spread a thin layer of goat cheese on top of crispy bread. Top with a slice of kiwi and a few slivered almonds. Enjoy!
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