Crostino with marinated watermelon and cheese

Name: Crostino with marinated watermelon and cheese
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Ingredients: Watermelon to clean 2 lbs; Homemade bread 8 slices; Caciocavallo cheese 7 oz; Extra virgin olive oil to taste; Apple cider vinegar 1 tsp; Garlic ½ clove; Thyme 2 sprigs; Sage 4 leaves; Rosemary 1 sprig; Sichuan peppers 1 tsp; Fine salt to taste

295

Calories per serving

Vegetarian

Energy Kcal 295
Carbohydrates g 36.2
of which sugars g 4.2
Protein g 13.9
Fats g 10.5
of which saturated fat g 5.05
Fiber g 2
Cholesterol mg 22
Sodium mg 797

Difficulty: Easy
Prep time: 15 min
Cook time: 5 min
Makes: 8 pieces
Note + 30 minutes of marinating

PRESENTATION

The crostino with marinated watermelon and cheese is a delightful appetizer with sweet and sour flavors, an unusual and intriguing variant of the traditional bruschetta with tomato, the undisputed queen of summer appetizers. Inspired by the fruits of the warm season, we dared this bold yet successful combination of watermelon, marinated with herbs and spices, and flavorful, melty caciocavallo cheese. The crostino with watermelon and cheese will allow you to explore new horizons of flavors with a simple and quick recipe, accessible to everyone!

INGREDIENTS

295

Calories per serving

Ingredients for 8 crostini: Watermelon 2 lbs (900 g) - to clean; Homemade bread 8 slices; Caciocavallo cheese 7 oz (200 g); Extra virgin olive oil to taste

for the marinade: Apple cider vinegar 1 tsp (5 g); Garlic ½ clove; Thyme 2 sprigs; Sage 4 leaves; Rosemary 1 sprig; Sichuan peppers 1 tsp; Fine salt to taste

Preparation

How to prepare Crostino with marinated watermelon and cheese

To prepare the crostino with marinated watermelon and cheese, cut the watermelon into wedges and obtain 14 oz of flesh by removing the rind 1. Cut the flesh first into slices 2 and then into irregular cubes about 3/4 inch 3.

Place the watermelon in a baking dish 4. Finely chop all the aromatic herbs with a knife 5. Season the watermelon with apple cider vinegar 6,

the chopped herbs 7, thinly sliced garlic 8, a pinch of salt, and Sichuan pepper 9.

Mix, cover with plastic wrap 10, and let it marinate for about 30 minutes at room temperature. Meanwhile, cut the caciocavallo into not-too-thin slices 11 and set aside. Heat a pan with a drizzle of oil 12.

Toast the slices of bread on both sides, it will take just a few minutes to brown them. Using a coarse mesh strainer, drain the marinated watermelon 14. Top the hot toasted bread slices with a few slices of caciocavallo 15.

Distribute the marinated watermelon on top 16 and drizzle with oil 17. Serve the crostino with marinated watermelon and cheese immediately 18 to keep the bread crunchy.