Watermelon Rind Bruschetta

3.3/4
Reviews (3)
3
Have Made It

This entry is part of the 2018 Use the Whole Watermelon Recipe Contest Winners. This unique take on bruschetta from Shannon Kohn was the Grand Prize Winner in our 2018 Recipe Contest. With a sharp contrast of a sweet pickled rind topping over savory toasted baguettes smeared with creamy goat cheese, this recipe not only tastes amazing but reduces food waste by using the whole watermelon.


  • Yields

    12 servings


Ingredients

Instructions

To make bruschetta

  1. Heat olive oil in medium-large pot over medium heat. Add watermelon rind and onion; cook 10-12 minutes or until softened, stirring regularly. Add garlic, salt and pepper; stir and cook 3-5 minutes more. Add vinegar, brown sugar and basil; stir to combine. Cook mixture over medium heat 15-20 minutes more, or until almost all of the liquid is absorbed.

To serve

  1. Spread each toasted baguette slice with an equal amount of the goat cheese. Divide and spoon warm watermelon rind bruschetta over goat cheese on each baguette slice. Top evenly with extra chopped basil, if desired.


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Reviews

Stephanie

This was both a surprise and a delight! The pickles and goat cheese were such a great combo, and then on top of the nice toasty bread. Great textures, great flavors.

Stephanie

The zesty pickled rind bruschetta pairs so nice with the goat cheese. I added heavy whipping cream by the tbsp to my goat cheese crumbles to make it creamy and spreadable. Would definitely make again!

Ida

Tastes similar to a sweet pickle. Smelled great, tasted great even in the first stages, before the red wine vinegar and brown sugar were added, but once it was completed, it tasted similar to sweet pickles. I will eat it on things, would actually be good pulse chopped and added to a hotdog or burger, but when just judging the flavor of the bruschetta, not with the combination with goat cheese, I’d say it’s too sweet and pickled tasting. There are other recipes on the website that we are enjoying more and I’ll keep on making them, and it was fun trying something new though, thank you for the recipes ūüôā