Ingredients:
1 medium fresh cantaloupe, rind and seeds removed
1 loaf French bread, sliced into 3/4 inch thick rounds
1 container pesto sauce ( or your favorite pesto recipe)
1/2 lb prosciutto
1/2 lb hard cheese or 1/2 lb romano cheese or 1/2 lb parmesan cheese or 1/2 lb pecorino cheese
Directions:
Slice cantaloupe into thin chunks about 2 inches square.
Spread bread rounds with pesto.
Using a vegetable peeler, slice cheese into 6 thick slices.
Assemble bruschetta as follows: bread round, prosciutto slice, cheese slice, melon slice.
Secure with wooden skewers or long toothpicks.
Serve immediately.
Servings: 6
Time preparation: 0 min.
Time total: 5 min.