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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.