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 cups arugula

4 oz. cubes pancetta

2 cups diced cantaloupe

2 tablespoons balsamic vinegar

2 tablespoons Extra Virgin Olive Oil

1/4 tsp. salt

1/4 tsp. pepper

Feta Cheese Crumbles, as desired


  1. Preheat the oven to 425. Slice the baguette into 15-20 pieces and drizzle with 2 Tbls 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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