Melon and Prosciutto Bruschetta

, from Issue #59. September, 2015
Photography by Manja Wachsmuth.
    Melon and Prosciutto Bruschetta

    A simple and refreshing starter that easily adapts into a light meal by adding a salad.

    INGREDIENTS

    10 slices sourdough bread
    1 clove garlic, crushed
    150 grams creamy feta cheese
    10 slices prosciutto
    ½ rockmelon, peeled and seeded
    50 grams whole roasted skin-on almonds
    2 tablespoons chopped mint
    zest 1 lemon
    lemon juice
    honey
    olive oil
    sea salt and ground pepper

    METHOD

    Grill or toast the bread and rub one side with the garlic.

    Spread the toasts with the feta then top each with one piece of prosciutto.

    Shave thin slices of melon using a vegetable peeler and place a couple of slices on top. 

    Chop the almonds roughly then add the mint and lemon zest and chop together.

    Squeeze a little lemon juice over each bruschetta then a drizzle of honey and olive oil. Scatter over the nut mixture and season. Serve immediately. Makes 10

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