Watermelon Orange Feta Bruschetta

Ingredients

Yield:

 

• Cornbread

  • 1/2 cup (1 stick) unsalted butter, melted, plus more, room temperature, for pan
  • 1 1/2 cups yellow or white cornmeal
  • 1 cup all-purpose flour (spooned and leveled)
  • 6 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 1 cup buttermilk
  • 3 large eggs
  • 1 1/2 cups grated sharp cheddar
  • 1/4 cup fresh or frozen corn kernels
  • 1/3 cup chopped drained pickled jalapenos

• Bruschetta Mix

  • 1/4 of a small (6-pound) seedless watermelon, rind removed, flesh cut into 1/4-inch slices
  • 1 large orange, peel and pith removed, flesh cut into segments
  • 1/4 small red onion, thinly sliced
  • 2 ounces feta cheese, thinly sliced
  • 1/4 cup fresh parsley leaves
  • 4 teaspoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • Shredded mint
  • White pepper

Preparation

Difficulty:

Easy

Time:

20 MinutesPrep

Total Time:

1.5 Hourstotal

1. Cornbread

   1. Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir 1 1/4 cups grated cheddar, corn kernels, and jalapenos into batter. Transfer batter to pan and smooth top. Top with 1/4 cup grated cheddar.
   2. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving
   3. Once cooled sice into ¼” thick slices and lightly toast

2. Bruschetta Mix

   1. Mix together all ingredients and season
   2. On the cornbread crostinis place a liberal amount of the bruschetta mix.
   3. Arrange on a platter and garnish with the shredded mint