Author Notes
Sweet cantaloupe with herbs and red chili makes a fresh bruschetta to top creamy ricotta and crunchy sourdough. —Sarah | Wisconsin from Scratch
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Ingredients
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2 cups
Ripe cantaloupe, finely chopped (about ¼ medium melon)
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1/4 cup
Chopped fresh mint
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2 tablespoons
Chopped fresh cilantro
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1-2
Small red chiles, seeded and finely chopped
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1 tablespoon
Honey
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1 tablespoon
Lime juice
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1/2ish cups
Whole milk ricotta
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8 medium sized slices toasted whole grain sourdough bread
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flaky sea salt for serving
Directions
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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.
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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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