Serves a Crowd

Fresh Melon Bruschetta

Photo by Sarah Woolworth
Author Notes

Sweet cantaloupe with herbs and red chili makes a fresh bruschetta to top creamy ricotta and crunchy sourdough. —Sarah | Wisconsin from Scratch

  • Serves 8
Ingredients
  • 2 cups Ripe cantaloupe, finely chopped (about ¼ medium melon)
  • 1/4 cup Chopped fresh mint
  • 2 tablespoons Chopped fresh cilantro
  • 1-2 Small red chiles, seeded and finely chopped
  • 1 tablespoon Honey
  • 1 tablespoon Lime juice
  • 1/2ish cups Whole milk ricotta
  • 8 medium sized slices toasted whole grain sourdough bread
  • flaky sea salt for serving
In This Recipe
Directions
  1. Combine the melon, mint, cilantro, chiles, honey, and lime juice in a bowl. Allow to sit for at least 20 minutes for flavors to combine.
  2. Spread each piece of toast evenly with about 1 Tbsp ricotta cheese, then top with the melon mixture. Sprinkle with sea salt and serve immediately.

See Reviews

See what other Food52ers are saying.

Review