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Prosciutto and rockmelon crostini with toasted almonds

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Hosting a party? This Prosciutto and rockmelon crostini makes an easy yet gourmet starter. Packed with flavour and crunch in every bite, your guests will be hooked.

  • Makes28
  • Cook time10 minutes
  • Prep time10 minutes
Prosciutto and rockmelon crostini with toasted almonds


  • 300g Coles Bakery Rustic Baguette
  • 2 tbs olive oil
  • 30g baby rocket leaves
  • ¾ small rockmelon, cut into thin wedges
  • 100g prosciutto slices, torn
  • 30g parmesan, shaved
  • ¼ cup (20g) natural sliced almonds, toasted
  • 2 tsp balsamic vinegar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat a barbecue grill or chargrill on high. Cut the bread into 5mm-thick slices and brush with a little oil. Cook the bread, in 2 batches, for 2 mins each side or until charred and golden brown.
  2. Step 2

    Top the bread with rocket, rockmelon, prosciutto, parmesan and almonds. Drizzle crostini with vinegar just before serving.