First of all, cut the bread into slices that are not too thick (about 1-1.5 cm) and toast it in the oven for 5 minutes at 180 ° C in a preheated oven, or on a boiling non-stick plate.
Prepare the mousse: cut the mozzarella into pieces, put it in a mixer with cream, salt and oil, and blend (you can also use a blender).
Take the 2 slices of melon, remove the seeds and the peel, then divide them into thin slices and then in half (in order to have thin and not too long pieces, more easily managed on a bruschetta).
Assemble the bruschetta: spread a layer of mousse on the bread, then add the ham first and then the melon.
The ham and melon bruschetta are ready: decorated with fresh basil and served.
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