Dulcinea® SunnyGold® Mini Seedless Watermelon Bruschetta

A summery twist to an Italian classic.


  • 1 long sourdough baguette, sliced 1/2-inch thick on the diagonal
  • ½ cup olive oil
  • paprika to taste
  • 1 ¾ cups Dulcinea® SunnyGold® Mini Seedless Watermelon, cut into ¼ inch cubes
  • 2 teaspoons seasoned rice vinegar
  • 1 ½ cups whipped cream cheese
  • fresh basil leaves, chiffonade (about 15-20 leaves)
  • fresh mint leaves, chiffonade (about 15-20 leaves)


  1. Preheat your oven to 400 ºF.
  2. Use a large baking sheet and place a cooling rack inside the rim of pan.
  3. Arrange bread slices on cooling rack and brush each with your favorite olive oil.
  4. Bake bread in 400ºF oven for 5-8 minutes until lightly browned and crisp.
  5. Remove from the oven and lightly sprinkle with paprika.  Set aside to cool.
  6. In a medium size bowl, gently mix watermelon and rice vinegar together and set aside.
  7. To prepare bruschetta, use a small spatula to spread about 1 tablespoon cream cheese on each toasted slice of bread.
  8. Combine mint and basil, and place two pinches on cream cheese.
  9. Top with a heaping tablespoon yellow watermelon and any extra herbs leftover.
  10. Serve immediately.
Sunnygold Mini Seedless Watermelon Bruschetta
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