Print

Melon Salsa Bruschetta with Goat Cheese

Ingredients

Scale

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.