- 1 cup watermelon cut into 1" cubes
- 1 baguette sliced ½"-1" thick
- 8 oz feta
- 5 tablespoon whole milk Greek Yogurt
- 5 leaves fresh basil
- 1 tablespoon olive oil
Set your oven to broil. Place the sliced bread in one layer on a baking sheet and drizzle with olive oil. Broil for 4-5 minutes until golden and toasty.
Cut your watermelon and chiffonade your basil, set both aside.
In a food processor, pulse the feta until small crumbles, about 2 minutes. Then add in the yogurt and pulse for another 4 minutes until creamy.
To assemble, spread 2 teaspoon whipped feta on a piece of toasted baguette, followed by 4-5 cubes of watermelon and a sprinkle of basil. Repeat until all watermelon and bread are used up.
Calories: 186kcal | Carbohydrates: 19g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 512mg | Potassium: 87mg | Fiber: 1g | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 2mg | Calcium: 176mg | Iron: 1mg
Course: Appetizer
Cuisine: American
Keyword: Crostini