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Colorful Cantaloupe and Prosciutto Crostini

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.

Screen Shot 2014-12-02 at 5.37.23 PM

Sherron Watson
Course Appetiser


  • 16 slices of baguette style bread
  • 2 T. olive oil
  • 8 slices of mozzarella cheese cut in half
  • 1/2 cantaloupe
  • 8 slices of Prosciutto
  • Flavored vinaigrette optional
  • Mint leaves optional


  • Preheat oven to 350F degrees.
  • Cut bread into 1/4 inch thick slices. Brush each side with olive oil and sprinkle with salt and pepper.
  • Bake bread for 10 minutes. Remove, add 1/2 slice of mozzarella cheese and return to oven for 5 more minutes.
  • While the cheese is melting. Use a potato peeler to make thin slices of cantaloupe. Cut Prosciutto in half.
  • 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.
  • Optional: add a drop or two of your favorite balsamic vinegar. I used Cherry (see picture).
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