Pickled Watermelon Rind Bruschetta (Serves 12)

Pickled Watermelon Rind Bruschetta (Serves 12)

This is the best bruschetta you will ever try. 


  • 1 tablespoons olive oil
  • I 200 gram jar of Garden of Eva pickled watermelon rind, chopped into small cubes
  • ¼ cup/32 grams onion, chopped
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon fresh basil, finely chopped
  • 12 baguette slices toasted
  • 1 4 ounce/113 gram package spreadable goat cheese
  • Fresh basil, chopped for garnish, if desired




  1. Heat olive oil in medium-large pot over medium heat. Add onion and cook 5 minutes or until softened. Add garlic and stir for 30 seconds until fragrant.  and chopped watermelon rind and the brine. Add basil, salt and pepper; stir to combine. Cook mixture over medium heat 5 minutes more, or until almost all of the liquid is absorbed.


  1. Spread each toasted baguette slice with an equal amount of the goat cheese. Divide and spoon warm watermelon rind bruschetta over goat cheese on each baguette slice. Top evenly with extra chopped basil, if desired.
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