Salted Watermelon Salsa On Texas Toast
- Salsa
- 2 tomatoes (pick your favorite kind)
- 2 ears of corn
- 3/4 of a red onion
- 1 jalapeno
- 2 tablespoons cilantro
- 1 avocado
- 1 cup watermelon (I don't know how much that translates to in actual watermelon-terms, but a quarter of a good-sized watermelon should give you enough)
- 1 lime
- Texas Toast
- 1 loaf of white bread
- 8 cloves of garlic
- 1/4 cup butter (1/2 a stick)
- First, preheat your oven to 400.
- Dice the watermelon and sprinkle it with plenty of sea salt. Put it in a container and refrigerate while you chop up the rest of the stuff.
- Shuck (yes, that's still a word people use) the corn, cut off the kernels, and put them on a baking sheet lined with parchment paper. Toss the kernels in olive oil, season with salt and pepper, and put them in the oven for 20 minutes. Toss 'em around a bit, then cook them for 20 more minutes before taking them out.
- While the corn's in the oven, dice up your tomatoes, onion, jalapeno, and cilantro. Toss them around in a small bowl and let the flavors introduce themselves to each other until the corn's ready.
- Let the corn cool for 5 minutes, then mix it in with the stuff you just chopped. Dice the avocado last (unless you want gross, brown avocado in your salsa. Oxidation is a thing, folks) and add it in along with the watermelon. Season with salt and pepper, squeeze your lime on top, and give the whole thing a good stir.
- Bump up your oven to 450.
- For the Texas toast, cut your bread thick. Really thick. For those of you who don't live in the south, Texas toast is basically a wedge of bread the size of a phone book slathered in garlic and butter, so you want your slices to be about an inch thick.
- Melt the butter, and spread it on both sides of the bread with a pastry brush.
- Put the bread on a foil-lined baking sheet and bake for 5 minutes. Once the tops of the bread are crispy and brown, flip them over and cook for another 2-3 minutes.
- Once those come out, take the garlic cloves and scrape them over both sides of the bread.
- Top the slices with salsa, and eat.
salsa, tomatoes, corn, onion, jalapeno, cilantro, avocado, watermelon, lime, white bread, garlic, butter
Taken from food52.com/recipes/29921-salted-watermelon-salsa-on-texas-toast (may not work)