Amazing Appetizers - Watermelon with Lime and Honey on Goat Cheese Crostini

So, let's talk about watermelon...I love watermelon.  When the bro and I were kids our family used to have watermelon seed spitting fights in the backyard.  For dessert everyone would get a big slice of watermelon and we would run around trying to spit the seeds at each other.  Fun, right?!?  It was so much fun, but you wanted to pay close attention to the bro because more often than not he would just spit big bites of watermelon at you!  We all definitely required hosing off before heading back into the house on nights where watermelon was the dessert.  Whenever I think of summer I think of watermelon seed fights in the backyard dotted with fireflies...magic!

"WLHG Crostini 1" - McKinney, Texas
I think these crostinis are a little bit of magic too!  I know that I have heard of restaurants and recipes combining watermelon and lime, and watermelon and goat cheese, I may have even seen something very similar to this recipe before and don't remember, but the exact "recipe" for this crostini was a light bulb moment in the middle of the grocery store combined with experimentation.  (Thank you to my friends and family for being my 4th of July guinea pigs.)

Watermelon with Lime and Honey on Goat Cheese Crostini
1/4 watermelon finely diced
1 lime
1 - 2 tsp honey
Pinch of sea salt
Fresh mint
Goat cheese
1 bagel
Olive oil
"WHLG Ingredients" - McKinney, Texas
Preheat your oven to 350 degrees F.

Slice your baguette into roughly 1/4 to 1/2 inch slices.  If you get a larger loaf then you may also want to cut each slice in half.  Lightly coat both sides of each slice with olive oil.  Lay your slices of bread in a single layer on a cookie sheet and bake for 5 - 7 minutes.  Remove the cookie sheet and turn all of your slices over.  Bake for another 5 - 7 minutes.

Wash, zest, and then juice your lime into a large bowl.  The Food Network taught me to roll my citrus on  the counter or cutting board for easier juicing.  Whisk together the lime zest and juice with the honey and salt.  Adjust the honey and salt levels as desired.

You'll want your watermelon pieces to be roughly 1/4 inch squares.  Add the watermelon to the bowl with the honey and lime and toss gently.  Put the watermelon in the refrigerator until you are ready to serve.

Just before serving wash and chiffonade your mint leaves.  (To chiffonade you'll want to stack your mint leaves and then roll them so that you have a nice little tube of mint.  You'll then cut your mint tube into thin slices.  It's a little hard to explain, but I found a video on You Tube for you.)  Toss your mint in with your watermelon and serve!
"WHLG Crostini 2" - McKinney, Texas
As with the Pimento, Jalapeno Jelly, Bacon Crostinis, I tend to set out the components and let people fix their own.  I spread a bit of goat cheese on the crostini and then pile on the watermelon.  It is summer in a bite!

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