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Ricotta Toast with California Cantaloupe Jam



Jam: – 1 California cantaloupe melon (4 ½ pounds, 8 cups cubed) – 1-1/2 cups sugar – 1/4 cup lemon juice – Pinch of salt Crostini/Toast: – 1 baguette, cut into roughly 18 pieces – 1-1/2 cups Real California ricotta cheese – Flakey sea salt, for serving Ricotta Toast, Cantaloupe Jam, Sweet & Savory, Ricotta, Crostini, Easy Entertaining
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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.


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