Pan con Sandía (Watermelon Toast) by @udibarkan

20 min

3 servings

🍉

0.5

Watermelon

🥖

3 slices

Sourdough bread

🍋

1

Lime

🧂

Fine salt

🫒

Extra virgin olive oil

🌶️

Fresh red chili

🌿

Fresh basil leaves

🧂

Flaky sea salt

  1. Grate
    • Watermelon

    Coarsely grate the watermelon, then transfer it to a fine sieve and let the excess liquid drain.

  2. Mix
    • Watermelon
    • Lime
    • Fine salt

    Mix the drained watermelon with the lime juice and zest, a little fine salt and a generous drizzle of olive oil.

  3. Toast
    • Sourdough bread

    Toast the sourdough bread until deeply golden and crunchy.

  4. Spoon
    • Watermelon
    • Sourdough bread

    Spoon the watermelon generously over the bread.

  5. Garnish
    • Fresh basil leaves
    • Fresh red chili
    • Extra virgin olive oil

    Finish with basil, chili, more olive oil and flaky sea salt.

  6. Step
    • Sourdough bread

    Eat immediately, while the bread is still crunchy.

Pan con Sandía (Watermelon Toast) by @udibarkan

20 min

3 servings

🍉

0.5

Watermelon

🥖

3 slices

Sourdough bread

🍋

1

Lime

🧂

Fine salt

🫒

Extra virgin olive oil

🌶️

Fresh red chili

🌿

Fresh basil leaves

🧂

Flaky sea salt

Preparation Steps

  1. Step 1/6

    Coarsely grate the watermelon, then transfer it to a fine sieve and let the excess liquid drain.

    🍉Watermelon
    🧀Grater
    🧺Fine sieve

  2. Step 2/6

    Mix the drained watermelon with the lime juice and zest, a little fine salt and a generous drizzle of olive oil.

    🍉Watermelon
    🍋Lime
    🧂Fine salt
    🫒Extra virgin olive oil
    🥣Mixing bowl
    🍋Zester
    🥄Spoon

  3. Step 3/6

    Toast the sourdough bread until deeply golden and crunchy.

    🥖Sourdough bread

  4. Step 4/6

    Spoon the watermelon generously over the bread.

    🍉Watermelon
    🥖Sourdough bread
    🥄Spoon

  5. Step 5/6

    Finish with basil, chili, more olive oil and flaky sea salt.

    🌿Fresh basil leaves
    🌶️Fresh red chili
    🫒Extra virgin olive oil
    🧂Flaky sea salt
    🔪Knife

  6. Step 6/6

    Eat immediately, while the bread is still crunchy.

Composition

Ingredients

Types

Fruits, Grains, Bread, Spices, Oils, Vegetables, Herbs

Ingredients

Watermelon, Sourdough bread, Lime, Fine salt, Extra virgin olive oil, Fresh red chili, Fresh basil leaves, Flaky sea salt

Notes

Watermelon (flesh only, from about 1/2 medium watermelon), Sourdough bread (thick slices), Lime (zest and juice), Fine salt (to taste), Extra virgin olive oil (a generous drizzle, plus more to finish), Fresh red chili (thinly sliced)

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, Low-Calorie, Halal, soy-free

Calories

180 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 28g, Fat: 7g, Fiber: 2g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 320mg, Potassium: 170mg, Iron: 1mg

Vitamins

Vitamin C: 14mg, Vitamin A: 40mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

5 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

Grater, Fine sieve, Mixing bowl, Knife, Spoon, Zester

Appliances

Toaster

Type

Type

Type Of Dish

Snack, Starter

Occasions

Summer, Everyday

Origin

Source

Platform

instagram

Original Creator

@udibarkan

Origin

Cuisine

Spanish, Catalan

Geographic

Spain, Catalonia

Various

Aspect

Texture

Crunchy, Juicy, Crisp

Flavors

Sweet, Tangy, Spicy, Fresh, Savory

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

Best eaten immediately after assembling : 0 hours (Toast must stay crunchy; watermelon topping becomes watery if left standing), Watermelon topping (if made ahead) : up to 1 day (Store drained watermelon mixture in an airtight container in the fridge, separate from the bread)