Watermelon and feta have made a popular snack in the Mediterranean for ages. The combo has caught on elsewhere, too, usually in the form of a salad. In his new cookbook, “I Could Nosh: Classic Jewish Recipes Re-vamped for Everyday,” Jake Cohen provides the perfect appetizer for a sunny cocktail gathering or lunch. Ample olive oil in the skillet to cover the bread’s surface gives the toasts just the right crunch and helps prevent the juicy topping from turning them soggy. Serves 4 to 8. – Susan Puckett
- 8 ounces sourdough (or other) sturdy, unsliced bread
- 6 tablespoons olive oil (more or less, as desired)
- 12 ounces watermelon, cut into ¼-inch cubes (about 2 cups)
- 6- to 8- ounces feta cheese, cut into ¼-inch cubes
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons minced fresh mint
- 2 scallions, trimmed and thinly sliced
- Kosher salt and freshly ground black pepper
- Make the toasts: Cut the bread into thick (3/4-inch) slices. Pour 2 tablespoons of olive oil in a cast-iron or nonstick skillet over medium-high heat.
- When hot, add enough bread slices to fill the pan and let them sizzle for a minute or two until golden-brown and crispy. Flip the bread, adding a little more oil if the pan is dry,and cook a minute or two longer until crispy. Remove to a plate and set aside. Cut in half if the pieces are very large.
- Make the topping: In a large bowl, toss together the watermelon, feta, olive oil, lime juice, mint, scallions, and salt and pepper to taste.
- To assemble: With a slotted spoon, heap the mixture onto the toasts and serve.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.