Classic Prosciutto and Melon Bruschetta

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One of my favorite appetizers growing up was prosciutto and melon. It is simply a piece of cantaloupe wrapped with a piece of prosciutto, which a salty Italian ham. It was a pretty regular dish at family gatherings when the melon was is in season. This recipe takes that idea and puts into a more bite size friendly appetizer. It is just as easy as traditional bruschetta!

Classic Prosciutto and Melon Bruschetta


  • 1 french baguette, sliced

  • 3 Tbsp olive oil, divided

  • 1 melon cantaloupe, peel removed, sliced and diced

  • 2 Tbsp fresh basil leaves, chopped

  • 1/4 c shallots, minced

  • salt to taste

  • pepper to taste

  • balsamic glaze (can be bought at your local grocery store)

  • 12 slices prosciutto, thinly sliced


  1. Preheat the oven to 375 degrees. Arrange the slices of bread on a baking sheet and brush with 1 tablespoon of olive oil. Cook in the oven for about 10-12 minutes, until golden brown. Set aside,

  2. In a bowl combine the melon, shallots, basil, salt, 2 tablespoons of olive oil and pepper. Toss to combine.

  3. Wrap each piece of bread with a piece of prosciutto. You may find that you only need half of a piece of prosciutto for each piece of bread.

  4. Spoon the melon mixture on top of each piece of bread. Then drizzle with balsamic glaze.