Sugar Kiss Melon Brushcetta
My favorite thing about his bruschetta is the way the sweet juices from the Sugar Kiss melon melds with the oil and vinegar, and ultimately seeps into the bread, making its way into every bite.
Aside from being incredibly flavorful, this is a wonderful appetizer because it can be rustic and casual -- or -- elegant and fancy. And any which way, it's unbelievably delcious!
Sugar Kiss Melon Brushcetta Recipe
Makes about 1 cup (for about 1 dozen slices of a baguette)
Total Prep Time: 15 minutes
1 cup Sugar Kiss Melon, cut into a small dice
2 tablespoons finely chopped, fresh basil leaves
1 teaspoon minced, fresh garlic
1-1/2 teaspoons white balsamic vinegar
1 tablespoon extra virgin olive oil
Sea salt and freshly ground black pepper to taste
1. Preheat the broiler.
2. Cut a baguette into about 1 dozen slices and place them on a baking sheet. Toast them in the broiler just until the edges are golden brown. Set aside.
3. In a medium-sized mixing bowl, gently combine the melon, basil, garlic, vinegar and oil.
4. Season to taste with salt and pepper
5. For a rustic presentation, serve the melon mixture in a small bowl centered on a large plate, surrounded by the bread slices. And for an elegant presentation, add a small amount of the melon mixture to the surface of each slice of the bread and place them on a pretty platter.
The amount of "toasts" with vary depending on the size of the baguette you use. (Mine was rather skinny.)