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–+ servings
Kate Ramos

Melon Salsa Bruschetta with Goat Cheese

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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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 -8 servings
Course: Appetizer
Cuisine: American
Calories: 211
Ingredients Method Nutrition

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

Method
 

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

Serving: 1gCalories: 211kcalCarbohydrates: 25gProtein: 7gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 6gCholesterol: 7mgSodium: 449mgFiber: 1gSugar: 6g

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