Prosciutto and Melon Bruschetta

May 9, 2010 / By Foodland

Prosciutto and Melon Bruschetta

A simple and refreshing appetizer
Course Appetizer, Snack
Servings 4 Servings


  • 3 cups Cantaloupe or other melon 1/4" diced
  • 2 ounces Prosciutto, sliced into fine strips (approximately 8 thin slices)
  • 2 teaspoons Honey
  • 1 teaspoon Olive oil
  • 1 teaspoon Fresh mint or basil, finely minced
  • 1 pinch Salt and pepper
  • Grated parmesan (optional)
  • 1 Narrow loaf of French bread
  • 1 Garlic, cut in 1/2 crosswise
  • 2 tablespoons Extra virgin olive oil
  • Kosher salt
  • Pepper


Prosciutto & Melon

  1. Combine ingredients and season to taste.


  1. Preheat oven to broiler setting.
  2. Place a rack approximately 6" from broiler.
  3. Slice the loaf of bread, on the bias, into 3/4" slices.
  4. Place bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1-1 1/2 minutes for second side**.
  5. Remove to a platter and rub each slice of bread with garlic and then brush with olive oil.
  6. Sprinkle with salt and pepper and serve immediately.
  7. Place a nice even mound of melon mix on a slice of bruschetta.
  8. Drizzle with olive oil, extra honey and high quality grated parmesan.
  9. **You need to watch the bread when under the broiler as it is prone to burning quickly.
  10. You can let the edges blacken slightly.
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