This easy bruschetta recipe is made with fresh melon, ricotta cheese and drizzled with honey for a sweet snack. Melon bruschetta is a great appetizer for summer parties. It is light, fresh and absolutely delicious. For another sweet bruschetta recipe, check out this Apple Chutney Bruschetta.
Easy Bruschetta Recipe with Melon is sponsored by Sprout’s Farmers Market. Thank you for supporting the brands that support Pook’s Pantry. As always, all opinions, recipes and photos are my own.
easy bruschetta recipe
You know I love having people over and feeding them. Doing this does not mean that I need to be stuck in the kitchen all day. That would certainly take the fun out of it. This is something that took me a very long time to understand. Having friends over doesn’t have to be a production.
The bread needs to toast in the oven for about 12 – 15 minutes. While it’s toasting, make melon balls (or slice it) and stir a little lemon zest into the ricotta.
As soon as the bread has cooled, pile everything on top, give it a drizzle of honey if you like and you’re done. Pretty easy, isn’t it? I added blueberries because I liked the color and because I have a ton of them.
You could skip them or add another fruit like strawberries if you wanted to. When you are making drinks to go with your bruschetta, choose one that will compliment the fruit. Because I used blueberries, I’d serve a Blueberry Spritzer with mine. If you went with strawberries, you could serve a Strawberry Spritzer, a Strawberry Cherry Spritzer or even a Strawberry Daiquiri.
sweet bruschetta recipe
When you think of bruschetta, you likely think of a tomatoey topping. You’d be right, because it is probably the most popular topping, but it isn’t the ONLY topping. You can top a crostini with anything you like and in this case, we are using a melon called Hami.
There are so many varieties of melon out right now. I bought mine at Sprout’s and they have quite few unique varieties available. You can click on that link to learn all about the melons they have right now. If you can’t find Hami melon at your local Sprout’s, substitute cantaloupe or even honeydew. Try a Crenshaw melon or a Lemon Drop melon with this bruschetta if you find them!
That’s one of the reasons I really enjoy shopping at Sprout’s – I find cool stuff there that I’d never find elsewhere. Not to mention, it doesn’t break the bank, which is always a plus. Speaking of cool stuff I find at Sprout’s, check out this olive oil in the photo. It is amazing!
Most people automatically think of prosciutto and melon as a pairing and I did add a slice to a few pieces of this tasty appetizer, but I wanted to go a slightly different route.
The melon paired really well with a lemony ricotta and because I grow a few herbs, I walked outside and snipped some to garnish. You don’t have to be that fussy if you don’t want to, but I had them so I used them.
toasting bread for bruschetta
In order to make this, we need to toast some bread. How do we toast crostini? I toast the sliced baguette in the oven until it is light brown and crispy. Basically, what we are making is croutons. Giant croutons.
I like to give my bread a light drizzle of olive oil and a sprinkle of salt before toasting. It bumps up the flavor and makes it extra delicious. And let’s go ahead and say that what we want is delicious. Not good, not fine, not any of those adjectives. Delicious and nothing less.
Melon and Prosciutto Bruschetta Recipe
For a twist on the classic prosciutto-wrapped melon, you could add a bit of prosciutto to this and completely change the flavor. It adds a salty note which is nice with the sweet from the melon and honey. I actually preferred it without, but maybe you will like it more with the prosciutto.
It’s totally personal preference, so try it both ways and let me know what you think.
A light drizzle of honey over the bruschetta took this to another level of delicious. It was already pretty darn tasty, but when I added just a little honey, holy cow was it good. This simple bite is my new summer starter. It is light and fresh, which is perfect for warm weather and it is great for sharing with friends.
What do I need to make this bruschetta recipe?
Post contains affiliate links. If you make a purchase through one of the links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
TOOLS I USE:
• Serrated knife – The knife is the exact one that I own and have used for over 15 years. It STILL works beautifully. That was a great investment.
• Quality sheet pans – You need sheet pans that will not warp in a hot oven. You’ve all heard that sound sound, right? That’s not a great sound.
• Microplane Grater/Zester – A good zester will last you through thousands of lemons and I can attest to that with this one.
• Melon baller – If you want to make cute little melon balls, you’ll need a tool like this to make them. This one has 2 sizes!
• For serving, I always plate on white. Go with a plain white platter like this to show off the food.
• Measuring cups with “odd” sizes, like 2/3 and 3/4 are so handy. I love these.
• Whisks of various sizes, because you don’t need a huge whisk for 2 cups of ricotta.
What can I serve with this Melon bruschetta?
• This Tomato Tart with Goat Cheese is worth every calorie and every second of effort. It is one of my absolute summer favorites.
• If you’re having friends over, these Mediterranean Chicken Meatballs are baked in the oven and always a hit.
• Veggie cakes are a delicious side, but they also make a fantastic appetizer. Just make them smaller and dot with a bit of sour cream on top.
• For another sweet bruschetta recipe, try this Strawberry Bruschetta from The Speckled Palate
• For dessert, these Blueberry Swirl No Bake Cheesecake Bars are one of the most popular recipes on the blog. They couldn’t be easier and they are so good.
Pin it to your summer recipes
- 1 small baguette, sliced 1/8" thick into 24 pieces
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 Hami melon (or cantaloupe)
- 2 1/2 cups ricotta cheese
- zest of 1 lemon
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1 tbsp honey
- 1 tbsp fresh thyme or basil, optional
1. Preheat oven to 375°F.
2. Place sliced baguette on baking sheet.
3. Brush baguette slices with 2 tbsp olive and sprinkle with 1 tsp salt.
4. Bake for 12 – 15 minutes until lightly browned and crisp.
5. While bread is toasting, combine ricotta, lemon zest, 1/2 tsp salt and 1/4 tsp pepper in a small bowl and whisk to combine. Set aside.
6. To make melon balls, cut melon in half and scoop out seeds. Using a melon baller, scoop flesh into balls and set aside.
7. Remove baguette (crostini) from oven and set aside to cool. When it has cooled to room temperature, begin assembly.
8. Place roughly 1 ½- 2 tbsps. of ricotta filling on each piece of bread. Top with melon balls, drizzle with honey, and a sprinkle of fresh herbs, if desired.
I used white pepper instead of black, to keep the cheese mixture white. You can can either white or black pepper.
If you are making melon balls, you’ll need 48 total to put 2 on each piece of crostini. If you prefer to slice the melon instead - peel and seed the melon, then slice into thin pieces to place on top of bread.
For an additional pop of color, add blueberries or other fruit to the bruschetta.
Serving Size:2 pieces
Amount Per Serving: Calories: 210Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 524mgCarbohydrates: 29gFiber: 2gSugar: 12gProtein: 9g