Easy Bruschetta Recipe with Melon
A quick and easy summer appetizer. Melon bruschetta is light, fresh and perfect for sharing with friends.
Servings: 24
Calories: 210kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 2pieces | Calories: 210kcal | Carbohydrates: 29g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 16mg | Sodium: 524mg | Fiber: 2g | Sugar: 12g