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Prosciutto Melon Bruschetta

Easy bruschetta starts with lightly grilled bread that is top with succulent melon, salty prosciutto and fresh basil!
Course Appetizer
Servings 24
Author Aubrey Cota


  • 1 16 oz loaf French bread
  • 4 tablespoons olive oil
  • 1 ½ cup diced cantaloupe
  • 3 oz prosciutto chopped
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons balsamic vinegar


  • Preheat outdoor grill or grill pan.
  • Slice French bread into 24, 1-inch slices. Arrange bread slice on a baking sheet. Drizzle bread with 2 tablespoons olive oil, turn and drizzle bread with remaining olive oil.
  • Grill bread slices for 2-3 minutes, or until lightly toasted. Remove and top with diced cantaloupe. Top with prosciutto and basil. Drizzle with vinegar just before serving.