5-min we're-back-in-rome lunch

proscuitto melon and bruschettas

All the foods that we had in Italy that we realized, "wait a minute..... I can make this myself O:"

ingredients

Melon and prosciutto

  • Cantaloupe: ¼ of a melon usually gets you 3 slices, and we usually serve 2-3 slices per person.

  • Prosciutto: one slice of melon to one slice of prosciutto

Bruschetta

  • Bread: try to aim for a soft bread with a larger surface area (so think something in between a baguette and a loaf)

  • Campari tomatoes: obv any tomatoes work but these are our favourite because they're mid-sized and sweet

  • Flavoured olive oils: our favourites are basil olive oil and garlic olive oil! Or just good quality olive oil works too

  • Salt

steps

For the bruschetta, toast the broad first with olive oil in a pan before plating up diced tomatoes and drizzling olive oil over.

Plate with the melon and prosciutto and whatever salad or veg you have in the fridge!