Fresh Melon Bruschetta

By Sarah | Wisconsin from Scratch
September 2, 2015
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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

  • 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
  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.

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