Watermelon Rind Bruschetta by Shannon Kohn
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.
- 1 tablespoon olive oil
- 4 cups watermelon rind, chopped into 1/2-inch pieces
- 1 cup onion, chopped
- 1 teaspoon garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2/3 cup red wine vinegar
- 1/3 cup light brown sugar, packed
- 1 tablespoon fresh basil, finely chopped
- 12 baguette slices toasted
- 1 4 ounce package spreadable goat cheese
- Fresh basil, chopped for garnish, if desired
To make bruschetta: 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: 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. Makes 12 appetizers.
Makes 12 appetizers.