We’re Cooking: Serrano, Melon and Goat Cheese Toasts

Continuing with the theme of what to do with day old bread when you are in need of a quick appetizer, simply look at what you have in the fridge and an easy appetizer can be quickly created.

We continue to make the avocado toasts, substituting goat cheese for ricotta often as we tend to have goat cheese on hand pretty regularly, and they are just so dang good….

The cantaloupe has been delicious this year as well, so my quick, chilled melon soup is an easy go to often.  However, I often have some cantaloupe left over so adding it to its classic combination of melon with cured ham is an easy, and delicious appetizer, especially when layered on a base of tangy, creamy goat cheese.  Dust on a little black pepper and sea salt and your guests will never guess it took literally 2 minutes to assemble.  You can also use prosciutto instead of Serrano, but I like the taste of Serrano personally. If you don’t have the toast, simply layer the melon onto the ham and serve.


Serrano, Melon and Goat Cheese Toasts
1/2 ripe cantaloupe, sliced into thin slices for layering
3 ounces creamy goat cheese
3 ounces thinly sliced Serrano ham
6 slices day old bread, toasted lightly – we used a dark, crusty rye with lots of seeds on these and they were delicious
Sea Salt and Freshly Ground Black Pepper
Fresh mint, chopped – for garnish
Olive oil

Preheat the oven to 350 and spread the bread out on a baking sheet.  Drizzle with a bit of olive oil and toast for about 5 minutes until slightly crunchy.  Let cool slightly then spread an even layer of goat cheese across all 6 toasts. Season with black pepper.  Layer on the ham and melon, then a light dusting of coarse sea salt.  Garnish with mint and serve.


Comments are closed.