Ingredients
Scale
- 1 large baguette (or rustic Italian bread, sliced to 1/2-inch thick)
- 1/4 pound of Prosciutto di Parma (thinly sliced)
- 1 package small cherry tomatoes
- 1 small cantaloupe melon
- 1 package of micro greens
- 8 oz. fontina cheese (thinly sliced)
- 8 oz. soft gorgonzola cheese
- 10 fresh basil leaves (finely chopped)
- 4 oz pickled eggplant
- 4 oz sun-dried tomatoes (packed in olive oil)
- Salt and pepper to taste
- 1/4 cup extra-virgin olive oil
- 1 garlic clove (cut in half)
Instructions
- Cut the cherry tomatoes into quarters and place in a bowl.
- Season with salt and pepper and drizzle with olive oil. Add the finely chopped basil, cover with plastic wrap and transfer to the refrigerator.
- Cut the cantaloupe in half and discard the seeds. Use a melon-baller to make as many balls as needed.
- Wrap each ball with a strip of prosciutto, set on a plate, cover with plastic wrap and transfer to the refrigerator.
- Slice the fontina set on a plate cover and transfer to the refrigerator.
- Chop the sun-dried tomatoes and pickled eggplant into very small pieces, crumble the gorgonzola cheese and mix all together. Set on a plate and transfer to the refrigerator.
- Slice a baguette on the diagonal into 1/2-inch slices. Grill, or bake in the oven until they are slightly crisp, about 8 minutes. Remove from the oven and rub with a garlic clove that has been cut in half.
- Remove all the ingredients from the refrigerator and assemble the bruschetta right before you serve them.
- Category: Appetizer