16 x 1cm-thick slices of ciabatta (1 loaf)
olive oil cooking spray
⅓ cup walnuts, finely chopped
⅓ cup finely chopped fresh mint
1 tbsp fresh lemon thyme leaves, roughly chopped
¼ piece rockmelon, seeds removed
300 g goat's cheese (see tips, below)
Salt and pepper, to season
200 g thinly sliced prosciutto
small fresh mint leaves, for garnishing
- Preheat oven to 180°C. Put slices of ciabatta on an oven tray, then spray both sides with olive oil. Toast in oven for 8-10 minutes or until lightly golden and crisp on top. Set aside to cool.
- Combine walnuts, mint and thyme in a small bowl. Cut rockmelon into a couple of smaller wedges and remove skin. Cut wedges in half, then cut into long, paper-thin slices.
- Spread ciabatta evenly with goats cheese. Sprinkle with walnut herb mixture. Season. Tear prosciutto into thick strips. Fold and drape prosciutto and rockmelon on top of goats cheese. Garnish bruschetta with small mint leaves and serve.