Bruschetta with Grilled Melon and Corn Salad
When it’s melon season let’s cook bright and nutritious salad. There are so many interesting combinations in it like melon and corn, nectarine and raw smoked meat, sweet fruit and salty Feta cheese. Dry some bread and make bruschetta creating an atmosphere of a little italian restaurant.
30 min
Ingredients
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Corn1 pcs
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Melon¼ pcs
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Nectarine1 pcs
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Feta cheese200 g
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Raw smoked balyk1 pcs
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Long loaf1 pcs
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Balsamic vinegar1 tsp
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Italian herb- to taste
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Olive oil1 tbsp
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Salt- to taste
Easy Bruschetta Recipe with Melon
Steps
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1. If you don’t like too salty cheese you can replace Feta cheese with Circassian one to make the salad taste tenderer. Better take not too ripe melon to avoid its ruining on the grill. Cut seeds from the corn cob. Then cut nectarine and Feta cheese into cubes. -
2. Brown slices of bread on the dry grill-pan and put them on a cooking board to cool down. Remove breadcrumbs from the frying pan with a paper towel and smooth it with some seed oil. -
3. Cut melon into 1cm slices and fry on the red-hot frying pan both sides until grill strips appear. Cool down melon a bit, cut it into small cubes and put into the bowl with salad. Cut balyk and herbs finely and put all this into a bowl too. Now it’s time for simple dressing. Mix balsamic vinegar and olive oil and add to the salad. -
4. Mix all ingredients, season with salt and black pepper mignonette. Put salad on the dried bread slices and serve it to the table. -
5. You can cook this salad both at home and outside on the picnik. This way melon and bread will smell smoke after being grilled on the fire and make this snack even more mouth-watering. -
6. Bon appetit!
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