Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/1868/Mini_Watermelon_Bruschetta
Mini Watermelon Bruschetta
A summery twist to an Italian classic.
Ingredients
| 1 | long sourdough baguette, sliced 1/2-inch thick on the diagonal | ||
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| 1/2 | cup | olive oil | |
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| paprika to taste | |||
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| 1 3/4 | cups | Dulcinea SunnyGold Mini Seedless Watermelon, cut into 1/4 inch cubes | |
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| 2 | teaspoons | seasoned rice vinegar | |
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| 1 1/2 | cups | whipped cream cheese | |
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| fresh basil leaves, chiffonade (about 15-12 leaves) | |||
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| fresh mint leaves, chiffonade (about 15-20 leaves) | |||
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Directions:
Preheat your oven to 400 degrees F.
Use a large baking sheet and place a cooling rack inside the rim of pan.
Arrange bread slices on cooling rack and brush each with your favorite olive oil.
Bake bread in 400F oven for 5-8 minutes until lightly browned and crisp.
Remove from the oven and lightly sprinkle with paprika. Set aside to cool.
In a medium size bowl, gently mix watermelon and rice vinegar together and set aside.
To prepare bruschetta, use a small spatula to spread about 1 tablespoon cream cheese on each toasted slice of bread.
Combine mint and basil, and place two pinches on cream cheese.
Top with a heaping tablespoon yellow watermelon and any extra herbs leftover.
Serve immediately.
Please note that some ingredients and brands may not be available in every store.
Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/1868/
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