This delicious juicy melon bruschetta will be a hit at your next summer party

I had to share this super delicious, super easy appetizer before summer and melon season are over.

If one appetizer/snack captures the essence sunny summer feeling, it’s this exquisite melon bruschetta.

Even though melons are likely originating in southeast Asia, there is something specifically tropical about a juicy melon at the peak of its ripeness. Which alone is already outright delicious. Now pair them with a thinly sliced prosciutto, and you are in culinary heaven.

Hugely popular in Italy, bruschetta is still mostly associated with a toping of ripe summer tomatoes. Though there is no stopping you to use whatever toping you wish, from hearty, to vegetarian, and fruity.

Melon bruschetta is a wonderful variation of the classic melon and ham appetizer. The vinaigrette of olive oil, lemon juice, and honey along with the basil and balsamic vinegar adds an extra layer of flavour. While the toasted bread turns the classic appetizer into a bite sized snack perfect for any garden party. It also tastes wonderful alongside a glass of crisp Italian Prosecco.

Recipe: Bruschetta with Parma Ham and Melone

Serves 4

4 loafs ciabatta bread
½ Cantaloupe melon, seeded and rind removed
150 g Parma ham, thinly sliced
3 tablespoons olive oil
1 tablespoon lemon juice
5-6 basil leaves
2 tablespoons balsamic vinegar
black pepper

Cut the melon into small dices. In a medium sized bowl, mix the melon dices with one tablespoon of olive oil, lemon juice, and honey.

Drizzle the bread with the remaining olive oil on each side. Roast on the grill for 2-3 minutes or in a large saucepan over medium heat until golden-brown.

Top the bread with the melon mixture, Parma ham, and basil leaves. Season with black pepper and drizzle with balsamic vinegar.

Serve immediately.