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.
One more melon idea:
Got any good melon recipes? Share them in the comments below.
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