Watermelon Pineapple Salsa
- Total Time: 35 minutes
- Yield: 3 1/2 cups 1x
- Category: Appetizer
Ingredients
- 2 cups seeded, chopped watermelon (about 3/8ths inch dice)
- 1 cup chopped pineapple (about 3/8ths inch dice)
- 1 jalapeno, diced finely
- 1/4 red onion, finely diced
- herbs of choice, a teaspoon to a tablespoon or so of basil, parsley, cilantro and/or chives *
- zest and juice of 1 lime (about 1/4 cup)
- salt & pepper to taste
Instructions
For the Salsa:
If watermelon is very juicy, place in a strainer over a bowl and allow to drain for a half hour or so. Mix all the ingredients together. Best if sits for about 30 minutes before serving.
- About a teaspoon and a half of basil was used in the photos.
For Crostini:
- bread, Italian or a French baguette
- oil if desired
- Ricotta or Mascarpone Cheese
- salt & pepper
Cut bread thinly on the diagonal. If desired, brush with olive oil or a neutral oil. (If spreading crostini with ricotta, use olive oil, if spreading with mascarpone, use a neutral oil.) Crostini may be toasted on the grill, on a hot skillet for in the oven. If using an oven, move oven rack to about 5 inches below the broiler and place crostini directly on the rack. Broil until lightly browned, then turn crostini over and brown the other side. Watch closely with all methods to prevent burning.
To assemble, spread cooled crostini with ricotta or mascarpone cheese. Sprinkle with Watermelon Salsa. Sprinkle with salt and pepper. Serve shortly after assembly.