Prosciutto and Rockmelon Crostini

Prosciutto and Rockmelon Crostini

Top chargrilled bread with finely sliced prosciutto and fresh seasonal rockmelon for gourmet-style finger food that your party guests will love.  Best of all, it takes 20 minutes max to make, leaving you plenty of time to mingle with friends.


  • 1 large rustic baguette
  • 2 tablespoons olive oil
  • 30g baby rocket leaves
  • 3/4 small rockmelon, cut into thin wedges
  • 100g prosciutto slices, torn
  • 30g parmesan, shaved
  • 2 teaspoons balsamic vinegar

To make

  1. Preheat a barbecue grill or chargrill on high. Cut the bread into 5mm-thick slices and brush with a little oil. Cook the bread, in 2 batches, for 2 mins each side or until charred and golden brown.
  2. Top the bread with rocket, rockmelon, prosciutto and parmesan. Drizzle crostini with vinegar just before serving. Makes 15.

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