Prosciutto Melon Bruschetta
Easy bruschetta starts with lightly grilled bread that is top with succulent melon, salty prosciutto and fresh basil!
- 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.