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.


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
olive oil
sea salt and ground pepper


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