Easy melon bruschetta recipe

4.84 from 6 votes

A quick and easy summer appetizer. This melon bruschetta recipe is light, fresh and perfect for sharing with friends.

Prep Time5

Cook Time15

Total Time20

Course: Appetizers

Cuisine: American

Servings: people

Calories: 255kcal

Author: Cheryl Bennett

Preheat oven to 375°F.
Place sliced baguette on baking sheet.
Brush baguette slices with 2 tbsp. olive and sprinkle with 1 tsp. salt.
Bake for 12 – 15 minutes until lightly browned and crisp.
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.
To make melon balls, cut melon in half and scoop out seeds. Using a melon baller, scoop flesh into balls and set aside.
Remove baguette (crostini) from oven and set aside to cool. When it has cooled to room temperature, begin assembly.
Place roughly 1 ½- 2 tbsps. of ricotta filling on each piece of bread, then top with melon balls, drizzle with honey, and add fresh herbs, if desired.

The recipe makes 24 pieces of crostini. A serving is 3 pieces, so this should be enough for 8 people.
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.
I used white pepper instead of black, to keep the cheese mixture white. You can use either white or black pepper.
For an additional pop of color, add blueberries or other fruit to the bruschetta.
To add prosciutto, cut one slice of prosciutto in half, then gently gather it into a loose bundle and place on top of the ricotta cheese.
Adding fresh herbs to the bruschetta adds a ton of flavor. Some great options are basil, thyme (lemon thyme or regular), chives, or marjoram.