Watermelon Rind Bruschetta
An Italian-style bruschetta that turns watermelon rind into a sweet-and-sour topping served over goat cheese on toasted baguette.
Ingredients
| 1 tablespoon | 15 ml | olive oil |
| 4 cups | 960 ml | watermelon rind, chopped into 1/2-inch pieces |
| 1 cup | 240 ml | onion, chopped |
| 1 teaspoon | 5 ml | garlic, minced |
| 1/2 teaspoon | 2.5 ml | salt |
| 1/4 teaspoon | 1.3 ml | ground black pepper |
| 2/3 cup | 160 ml | red wine vinegar |
| 1/3 cup | 80 ml | light brown sugar, packed |
| 1 tablespoon | 15 ml | fresh basil, finely chopped |
| 12 | baguette slices, toasted | |
| 1 4-ounce package | spreadable goat cheese | |
| — | fresh basil, chopped, for garnish (optional) |
Instructions
TO MAKE BRUSCHETTA
- Heat olive oil in a 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 the 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 the warm watermelon rind bruschetta over the goat cheese on each baguette slice. Top evenly with extra chopped basil, if desired.