Colorful Cantaloupe and Prosciutto Crostini

Mix the sweetness of cantaloupe with melted mozzarella and prosciutto for these crostinis. To add a touch of tartness, drizzle on your favorite vinegar.

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Colorful Cantaloupe and Prosciutto Crostini
Optional: add a drop or two of your favorite balsamic vinegar. I used cherry.
Recipe Type: Appetiser
  • 16 slices of baguette style bread
  • 2 T. olive oil
  • 8 slices of mozzarella cheese, cut in half
  • ½ cantaloupe
  • 8 slices of Prosciutto
  • Flavored vinaigrette, optional
  • Mint leaves, optional
  1. Preheat oven to 350F degrees.
  2. Cut bread into ¼ inch thick slices. Brush each side with olive oil and sprinkle with salt and pepper.
  3. Bake bread for 10 minutes. Remove, add ½ slice of mozzarella cheese and return to oven for 5 more minutes.
  4. While the cheese is melting. Use a potato peeler to make thin slices of cantaloupe. Cut Prosciutto in half.
  5. Remove crustini from oven and lay a folded piece of Prosciutto on top of cheese, add folded cantaloupe, top with a small leaf of mint.
  6. Optional: add a drop or two of your favorite balsamic vinegar. I used Cherry (see picture).

Sherron Watson

Sherron Watson is a writer and photographer. Her passion for food started at a young age while working with her family in their restaurant business. A career in photography gave her the experience she needed to start capturing images of her favorite dishes. This led to the creation of her blog: She is currently a food writer for Capital Style Magazine in Annapolis, MD.

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