Melon skewers and tomato bruschetta

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Core the melon and cut out 16 balls. Quarter the slices of ham. Drain mozzarella and let it drain. Cut mozzarella balls in half. Pluck lemon balm leaves from the stems. Wash leaves, dab dry and chop finely.

2. 2

   Mix the balm with 1 tablespoon of olive oil, lemon juice and honey. Season with salt and pepper. Put 1/2 mozzarella ball, 1 melon ball and 1 slice of ham on wooden skewers. Sprinkle with the melissa vinaigrette and leave to marinate. Wash, quarter and seed the tomatoes. Finely dice the tomatoes. Peel and finely dice the shallot. Season tomatoes and shallot with salt and pepper. Peel garlic and chop finely. Mix with 1 tablespoon of oil. Cut baguette into 8 slices.

3. 3

   Finely dice the tomatoes. Peel and finely dice the shallot. Season tomatoes and shallot with salt and pepper. Peel garlic and chop finely. Mix with 1 tablespoon of oil. Cut baguette into 8 slices. Place on a baking tray and roast in the preheated grill for 1-2 minutes on each side (Attention: slices quickly turn brown). Spread slices of bread with garlic oil. Spread slices with the tomato-shallots mixture on the slices. Drain melon skewers a little and arrange them on a plate with the tomato bruschettas. Drizzle with the rest of the vinaigrette and garnish with lemon balm

4. 4

   Place on a baking tray and roast in the preheated grill for 1-2 minutes on each side (Attention: slices quickly turn brown). Spread slices of bread with garlic oil. Spread slices with the tomato-shallots mixture on the slices. Drain melon skewers a little and arrange them on a plate with the tomato bruschettas. Drizzle with the rest of the vinaigrette and garnish with lemon balm

Nutrition Facts

KCAL
290 kcal

CARBS
36 g

FATS
12 g

PROTEINS
12 g