Bruschetta 3 Ways
Recipe Type: Appetizer
  • 1 large baguette, or rustic Italian bread, sliced to ½-inch thick
  • ¼ 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
  • ¼ cup extra-virgin olive oil
  • 1 garlic clove, cut in half
  1. Cut the cherry tomatoes into quarters and place in a bowl.
  2. Season with salt and pepper and drizzle with olive oil. Add the finely chopped basil, cover with plastic wrap and transfer to the refrigerator.
  3. Cut the cantaloupe in half and discard the seeds. Use a melon-baller to make as many balls as needed.
  4. Wrap each ball with a strip of prosciutto, set on a plate, cover with plastic wrap and transfer to the refrigerator.
  5. Slice the fontina set on a plate cover and transfer to the refrigerator.
  6. 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.
  7. Slice a baguette on the diagonal into ½-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.
  8. Remove all the ingredients from the refrigerator and assemble the bruschetta right before you serve them.
Recipe by Honest Cooking at