Ricotta Toast with California Cantaloupe Jam

Prep time: 15 minutes

Cook time: 30 minutes

Yields: about 1 ½ to 2 cups jam, 18 toasts

Prep the melon by peeling and cutting into cubes. Place in a large pot with the sugar, lemon juice, and salt. Cook at a solid simmer/low boil until the mixture has thickened considerably and has a shiny sheen, about 30 minutes. The jam will continue to thicken as it cools.

Cut the baguette into 1” thick pieces and spread into a single layer on a sheet tray. Place under the broiler and toast until golden. Flip and repeat. Use a watchful eye-this only takes a short time.

Divide the ricotta on top of the toasted bread slices followed by a tablespoon of the jam. Finish with a sprinkle of sea salt and serve.

Notes

This jam is not overly sweet. Add 1/2 to 1 cup more sugar and let cook for a bit longer if a sweeter jam is desired.

Recipe and photo created by and used with permission from the California Cantaloupe Advisory Board