Cantaloupe, Pancetta & Feta Crostini

Serves 8-10 | Finish in 25 minutes

This recipe for Cantaloupe, Pancetta, and Feta Crostini is a fresh combination of salty and sweet. The flavors of the peppery arugula, salty pancetta and feta, and sweet cantaloupe together tastes like perfection. These will be a hit at your next get-together!


  • 1 Baguette
  • 2 c. Arugula
  • 4 oz. Cubes Pancetta
  • 2 c. Diced Cantaloupe
  • 2 tbsp. Balsamic Vinegar
  • 2 tbsp. Extra Virgin Olive Oil
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
  • Feta Cheese Crumbles, as desired


  1. Preheat the oven to 425°F. Slice the baguette into 15-20 pieces and drizzle with 2 tablespoons olive oil. Bake for about 5 minutes or until crispy.
  2. Meanwhile, sauté the pancetta over medium-high heat until crispy. Set aside.
  3. In a bowl, mix together the arugula, cantaloupe, balsamic vinegar, salt and pepper. Toss in the cooked pancetta. Divide the topping between the 15-20 crostini and shake the Feta Crumbles on top.

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