This Watermelon Bruschetta with Whipped Cream Cheese draws from the traditional bruschetta…but with a watermelon twist! I whipped the cream cheese so it is light and fluffy on that buttered, grilled crusty bread. The watermelon is mixed with flavorful tomatoes and seasoned with salt. They are then marinated in balsamic vinegar and Worcestershire. Finally, a chiffonade of basil or parsley garnishes this beautiful appetizer.
Contents
Ingredients needed to make Watermelon Bruschetta with Whipped Cream Cheese
- Crusty Italian or French Bread sliced into thin, bias cuts
- Salted butter, softened
- Cream Cheese, softened and whipped with a mixer until fluffy
- a pinch of Salt
- Watermelon, diced
- Campari (or other flavorful) Tomato, diced
- Balsamic Vinegar
- Worcestershire Sauce
- and Basil or Parsley, for garnish
I thought long and hard about how I wanted to toast this bread and for the most even coverage, I went grilled-cheese style with full on salted butter in a skillet. Toast the bread (you could also grill it) until golden on both sides.
It should look like this. nice and crisp and full of flavor already. Set aside to cool.
In the bowl of an electric mixer or using a hand mixer, whip softened cream cheese until it is light and fluffy. I should increased in volume as well. Spread it generously over your toasted bread.
Dice the watermelon and tomato into similarly sized pieces. I do like to place the pieces onto paper towel just to mop up some of those excess juices.
Season with a bit of salt.
And balsamic vinegar. I also add the Worcestershire here.
How to assemble Watermelon Bruschetta with Whipped Cream Cheese
Be sure to reserve this liquid for assembly. Layer the tomatoes on top of the whipped cream cheese and drizzle the balsamic mixture. Garnish with freshly chopped basil or parsley.
Doesn’t that look amazing. It’s just layer upon layer of flavor. The tomatoes and watermelon really complement each other and the flavors of traditional bruschetta are all present.
Did you make my Watermelon Bruschetta with Whipped Cream Cheese? Leave a comment below and let me know what you thought of the addition of the watermelon.
Preparation Time:
- Approximately 30 minutes
Equipment Required:
- Electric Mixer or Hand Mixer
- Non Stick Skillet
Ingredients:
- 1 loaf Crusty Italian or French Bread sliced into thin, bias cuts
- 1/2 stick Salted butter, softened
- 4 oz. Cream Cheese, softened and whipped with a mixer until fluffy
- a pinch of Salt
- 2 cups Watermelon, diced
- 2 Campari (or other flavorful) Tomatoes, diced
- 1/4 cup Balsamic Vinegar
- 1-2 tbsp Worcestershire Sauce
- and Basil or Parsley, for garnish
Method:
- Slice bread thin and on a bias, slather with softened butter and in a hot skillet, toast until golden on both sides. Set aside to cool.
- Whip the softened cream cheese until it’s light and fluffy.
- Spread over the cooled slices.
- Combine the diced watermelon and tomatoes, season with a pinch of salt, the Worcestershire and the balsamic.
- Top the cream cheese with the fruit and drizzle some of the balsamic mixture over it.
- Garnish with freshly chopped basil or parsley if you prefer. Enjoy!