ROCKMELON, PROSCIUTTO & GOATS CHEESE BRUSCHETTA
Makes 16 16 x 1cm-thick slices of ciabatta (1 loaf)
Olive oil cooking spray
⅓ cup walnuts, finely chopped
⅓ cup finely chopped mint
1 tbsp lemon thyme leaves, roughly chopped
¼ piece of rockmelon, seeds removed
300g goats cheese (see tips, below)
Sea salt flakes and cracked black pepper, for seasoning 200g thinly sliced prosciutto
Small mint leaves, for garnishing
1. Preheat oven to 180°C. Put slices of ciabatta on an oven tray, then spray both sides with olive oil. Toast in oven for 8-10 minutes or until lightly golden and crisp on top. Set aside to cool.
2. Combine walnuts, mint and thyme in a small bowl. Cut rockmelon into a couple of smaller wedges and remove skin.
Cut wedges in half, then cut into long, paper-thin slices.
3. Spread ciabatta evenly with goats cheese. Sprinkle with walnut herb mixture. Season. Tear prosciutto into thick strips.
Fold and drape prosciutto and rockmelon on top of goats cheese. Garnish bruschetta with small mint leaves and serve.