Melon Salsa Bruschetta with Goat Cheese

I think I can safely say what I love most about this Melon Salsa Bruschetta with Goat Cheese recipe is its versatility. I first served it a couple years back right after we moved back to California. My sister and her husband were visiting and I had picked up an incredible Tuscan Cantaloupe from the Farmer’s Market. It seemed only natural to pair it with the essentials I always have in my fridge; chiles, cilantro, and lime. It made a delicious salsa for spooning over grilled fish but also and excellent appetizer, piled high on goat cheese slathered crisped bread.

Now it is on regular rotation in Louisa’s lunch box. Letting her DIY her own bruschetta is one of her favorite lunch treats (although she prefers softened cream cheese over the tangy goat variety.) So while the melon is still incredible make sure you take time to give this one a try. Maybe for a Labor Day pre-barbecue snack? Or standing over the kitchen sink with a spoon will work too.

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Melon Salsa Bruschetta with Goat Cheese

Yield: 6-8 servings

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Melon Salsa Bruschetta makes the perfect summer appetizer especially when paired with a slathering of goat cheese. Make when juicy melons are at thier peak!

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Ingredients

For the Salsa:

• 2 cups small diced, ripe melon (cantaloupe, gaila, or any fresh melon will work)
• 1/2 red onion, minced
• 1 jalapeño, minced (seeds removed if you'd like it less spicy)
• 1/2 bunch cilantro, minced
• juice of 1 lime
• 1/2 teaspoon salt

For the Bruschetta:

• 1 baguette
• 3 tablespoons olive oil
• 4 ounces soft goat cheese

Instructions

For the Salsa:

1. Combine all ingredients in a bowl. Taste and add more lime juice or salt as needed. Cover and refrigerate until ready to use.

For the Bruschetta:

1. Heat oven to 400°F.
2. Slice baguette into 1/2-inch thick slices. Lay slices in a single layer on a baking sheet. Brush both sides with olive oil and sprinkle with salt and pepper.
3. Bake until crisp, about 10 minutes. Remove and let cool.
4. Spread goat cheese on the baguette slices, top with melon salsa and serve.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 211Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 7mgSodium: 449mgCarbohydrates: 25gFiber: 1gSugar: 6gProtein: 7g

Did you make this recipe?

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One more melon idea:

• Shrimp and Melon Ceviche Tostadas

YOUR TURN

Got any good melon recipes? Share them in the comments below.

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