Melon and Prosciutto Bruschetta
Photography Manja Wachsmuth.
A simple and refreshing starter that easily adapts into a light meal by adding a salad.
INGREDIENTS
10 slices sourdough bread
1 clove garlic, crushed
150 grams creamy feta cheese
10 slices prosciutto
½ rockmelon, peeled and seeded
50 grams whole roasted skin-on almonds
2 tablespoons chopped mint
zest 1 lemon
lemon juice
honey
olive oil
sea salt and ground pepper
METHOD
Grill or toast the bread and rub one side with the garlic.
Spread the toasts with the feta then top each with one piece of prosciutto.
Shave thin slices of melon using a vegetable peeler and place a couple of slices on top.
Chop the almonds roughly then add the mint and lemon zest and chop together.
Squeeze a little lemon juice over each bruschetta then a drizzle of honey and olive oil. Scatter over the nut mixture and season. Serve immediately. Makes 10
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.