Rockmelon bruschetta with goat's cheese and prosciutto
  • 150g goat’s cheese, at room temperature
  • 1/2 tsp finely grated orange rind
  • 1/2 tsp finely grated lemon rind
  • 6 slices sourdough bread, chargrilled
  • 6 slices prosciutto
  • 500g rockmelon, peeled, thinly sliced lengthways
  • Honey, to serve
  • Fresh mint leaves, to serve

Step 1. Combine the goat’s cheese, orange rind and lemon rind in a bowl. Season.

Step 2. Spread goat’s cheese mixture over bread. Top with prosciutto and rockmelon. Drizzle over the honey. Season with pepper and sprinkle with mint.