Directions
Ingredients
Griddle
Summer Watermelon, Zucchini and Tomato Bruschetta with Feta and Herbs
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PRO TIPS
Watermelon on a griddle sounds unlikely, until it's charred next to feta and mint. The fruit's sweetness plays off the cheese's salty, creamy bite, and charring it adds a smoky edge most people never expect from watermelon. Zucchini and tomato bring savory, slightly acidic freshness, and mint and basil round it out. It's the same sweet-salty-bright formula behind classic watermelon salads, just piled onto toasted bread instead of a bowl.
To get the perfect watermelon, zucchini, and tomato bruschetta, you’ll need a consistent temperature. The Model G Electric Griddle holds a steady 450°F edge to edge.
Steady heat is only part of the equation. A few other details make the difference:
- Order matters. Toast the bread first, then cook watermelon, zucchini, and onion together, pulling each off as it's ready: watermelon in 1-2 minutes, zucchini around 7, onion 10-12.
- Char, don't cook through. Watermelon breaks down fast on high heat, pull it as soon as you see faint char or it turns mushy.
- Keep the lid down between batches. It holds the griddle's heat, so each new batch starts at temperature instead of losing time to reheat.
FAQs
Can you make bruschetta on an electric griddle?
Yes. The Model G Griddle's even heat toasts the bread and chars the watermelon, zucchini, and onion right on the same surface. No stovetop or oven needed.
How do you keep watermelon fresh when prepping ahead?
Cube it and store in an airtight container in the fridge until you're ready to grill. Watermelon releases liquid as it sits, so cube it as close to cook time as you can and drain off any excess before it hits the griddle.
Is there a substitution for feta?
Goat cheese or ricotta salata both work well if you want to swap out the feta. Either gives you the same tangy, salty contrast against the sweet watermelon.
