Household Mag.

Sweet & Savory Bruschetta

Food + DrinkHailey Andresen1 Comment

My goal with this recipe was to share something fresh and easy that would be ideal for your Fourth of July weekend. What did I end up with? Sweet and savory bruschetta, cause, well, delicious! For the sweet bruschetta I decided to make a watermelon caprese, and for the savory I went with a deconstructed guacamole. Everything was made with fresh ingredients, including local bread to place all these wonderful toppings on. Feel free to comment if you're gluten free and need ideas on how to make these recipes suitable for your diet. I'm a pregnant gal, so I'll take all the bread. Hope you guys enjoy! 



8 slices of an italian baguette

8 thin slices of watermelon

4 mozzarella balls halved

4 basil leaves torn in half

1 tablespoon balsamic vinaigrette


Slice watermelon in to thin, bite size slices (about a 1/4" thick)

Halve your mozzarella balls so you have 8 halves

Tear your basil leaves

Set oven to broil and toast your italian bread slices for 3 minutes

Remove toast from oven and let cool for a couple minutes

Place watermelon, basil, & mozzarella on your toast and top with balsamic vinaigrette



8 slices of an italian baguette

1 avocado

1/2 pint of cherry tomatoes, quartered

1 clove of garlic, pressed

Juice of half a lime

1/4 red onion, finely chopped

1 tablespoon cilantro

1 tablespoon olive oil




Combine avocado, lime & garlic until it resembles a guacamole-like consistancy

Combine tomatoes, red onion, olive oil & a dash of salt

Set oven to broil and toast your Italian bread slices for 3 minutes 

Remove toast from the oven and let cool for a couple minutes

Spread your avocado mixture on each slice

Top with your tomato mixture + add salt to taste

All photography by amy frances