Cucamelon Bruschetta

….Okay, that might not be entirely true… Especially if you’re a dude. 
But it’s a solid life lesson that it’s the small things in life that matter. The moments, the gestures, the little thoughts and construct our worlds and every day doings.
Cucamelon Bruschetta Recipe - She Eats
I like living small. Not that I would likely complain too much if afforded the ability to live large. I’d be totally down for jet setting around the world, drinking the finest wines and tasting the most lavish food and lazing on the most beautiful beaches… Yeah. Like that’s ever going to happen. A girl can dream!
To be honest, while I do appreciate the finer things, I live for the smaller ones. Quiet mornings on my front stoop with a hot cup of baileys and coffee before the world wakes up. The uncontrollable moment my amusement becomes a belly laugh (and pretty much takes over the room). The taste of fresh off the vine tomatoes. The smell of camp fire and “green”. The sound of leaves rustling in Autumn bound trees. A bottle of bright red nail polish and baggy, baggy sweat pants. Puppies… what? They’re small.
The smaller things. 
Cucamelon Bruschetta Recipe - She Eats
Like cucamelons! I stumbled upon these bad boys at the St. Lawrence Market a couple of weeks ago and they’ve haunted me ever since. So this past weekend I hauled my ass outta bed (and John’s too!) and we walked all the way downtown (that was one mother of a walk, let me tell you!) and I picked up a basket. 
…And then, I was stumped. 
Before moving to Toronto, I happily participated in a CSA. I was forced to Google and cook ingredients I had never seen before. It was a fun and exciting (sometimes disastrous) experiment. And I relished it. But now I’d done it to myself. What the hell was I going to do with these tiny watermelon looking things?? 
Turns out, they taste an awful lot like a cucumber. A tiny bit sour or limey but not much. So I treated them like one; I tossed a few in a glass of water and then made a cucamelon bruschetta on toasted garlic crostini. Not too bad, if you ask me. Refreshing, light, vegetarian friendly. It was a fun appetizer and next time I dinner party, they’ll make one heck of an adorable amuse bouche. 

Cucamelon Bruschetta Recipe - She Eats

Cucamelon Bruschetta

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4 servings


  • 1 Pint Cucamelons cut in half
  • 2 Cipollini Onions peeled & finely diced
  • 1 Bird's Eye Chili finely sliced. (add another if you like it really spicy)
  • Small Handful of Basil or Mint chiffonade
  • 1/4 C Good Quality Olive Oil
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Local Organic Honey
  • Juice of Half a Lime
  • Coarse Sea Salt & Fresh Cracked Black Pepper
  • Toasted Bread to Serve


  • Toss the first 4 ingredients in a bowl. Set aside.
  • Put the rest of the ingredients in a mason jar and season to taste. Cover with a lid and shake baby shake until emulsified.
  • Pour over prepared vegetables. Stir well, season if need be.Spoon over toasted bread.
  • Eat.
Tried this recipe?Let us know how it was!
What small things do you find joy in? What matters to you?

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