Cantaloupe Bruschetta

Makes about 5 cups


  • 1/2 large cantaloupe
  • 3/4 cup finely diced sweet onion
  • 3/4 cup finely diced red bell pepper
  • 1/3 cup finely chopped Italian parsley
  • 1 cup (packed) fresh basil leaves, roughly torn
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper, or to taste
  • Pinch red pepper flakes
  • Shaved aged Parmesan cheese


Remove seeds and rind from cantaloupe. Finely dice cantaloupe and add to a large bowl.
Add onion, bell pepper, parsley, basil, vinegar, oil and lemon juice. Stir gently to combine.
Add salt, black pepper and pepper flakes.
Serve on crusty bread slices, or on top of grilled chicken, fish or pork. Liberally garnish with Parmesan cheese and a drizzle of olive oil.
Recipe from Central Market Shoreline - Culinary Resource Center
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