Melon Bruschetta

What better way to beat the heat than taking refuge in juicy, refreshing melons. Usually, bruschetta is served spicy, but for a hot summer afternoon, crusty bread with juicy fruit, is a perfect snack with tea. This is more than a recipe, its a method. Play with the combination of fruits until you find what you like the most. Pineapple, persimmons, grapes are some other candidates. Mint and rosemary go well with most of the fruits.

Ingredients

Crusty bread – sliced to ½ inch slices
Cantaloupe – 1 cup, diced
Honey dew – 1 cup, diced
Mint – 2 tbsp, finely chopped
Salt
Pepper
Olive oil

Method

Drizzle the bread slices with oil and toast them in a 350F oven for 8 minutes. Season them with salt and pepper when they are hot.

Combine cantaloupe, honey dew and mint together. Top over the toasts and enjoy.