Description
This sweet-meets-savory toast is the epitome of summer, letting you celebrate the end of August with succulent fruits and fresh herbs that’ll have you holding onto the warm-weather season.
Ingredients
Scale
- 1/2 cantaloupe, chopped into small pieces or scooped with a melon baller
- 1/2 jalapeño, seeded and finely chopped
- 1 small bunch mint, finely chopped
- 1/2 teaspoon red chili powder, more or less to taste
- 1 tablespoon honey
- 1/2 teaspoon black pepper
- Big pinch of salt to taste
- Juice of 1/2 lemon
- 6 ounces whole milk ricotta
- 1/2 jalapeño, seeded
- 1 tablespoon honey
- Sourdough bread, sliced and toasted
Instructions
- Prep the melons. Add the cantaloupe, ½ jalapeño, mint, red chili powder, honey, black pepper, salt, and lemon juice to a bowl. Stir to combine, and set in fridge to keep cold.
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Prep the ricotta. To a food processor, add the ricotta, ½ jalapeño, honey, and salt and pepper to taste. Blend until smooth. Pour into a serving bowl and set in the fridge to keep cold.
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To assemble and serve, spread ricotta onto bread, and spoon over melons. Top with additional fresh mint and salt to taste. Enjoy!