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Proscuitto and Melon Bruschetta

May 9, 2010 / By Foodland

Proscuitto and Melon Bruschetta

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


  • Prosciutto & Melon
  • 3 cups cantaloupe, 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)
  • Bruschetta
  • 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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