When we think of the word “bruschetta”, we often think of an Italian version of a pico de gallo, made with fresh tomatoes, tons of garlic, and fresh basil. What most people don’t know is that the word “bruschetta” actually refers to the charred bread that’s underneath all of the toppings. So, in keeping with the inventive traditions of bruschetta, I have kept the charred bread, but I’ve kicked the tomatoes out. Instead, I’m shaking things up a bit, and using watermelon instead.

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