Cantaloupe, which has been thinly sliced in ribbons on a mandoline, shares the spotlight with salty prosciutto atop these crostini, with fresh mint adding the perfect pop of color and flavor. Pictured with Creamed Spinach Phyllo Cups and Sun-Dried Tomato & Cucumber Canapés.
Melon & Prosciutto Crostini
Makes approximately 24
Ingredients
- 2 French baguettes
- ⅓ cup olive oil
- 4 ounces cantaloupe
- ¼ cup mayonnaise
- 1 fresh mint leaf, finely chopped
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon finely ground black pepper
- 8 ounces thinly sliced prosciutto, cut into quarters
- Garnish: fresh mint
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- Slice baguettes crosswise into ¼-inch-thick slices. Using a pastry brush, brush both sides of baguette slices with olive oil. Place baguette slices on prepared baking sheet.
- Bake until baguette slices (crostini) are toasted and crunchy, 10 to 15 minutes, flipping baguettes slices over halfway through baking time.
- Using a mandoline, thinly slice cantaloupe into wide ribbons.
- In a small bowl, whisk together mayonnaise, mint, salt, and pepper until well combined. Spread a layer of mayonnaise mixture onto each crostini. Top each evenly with prosciutto and cantaloupe.
- Garnish with mint, if desired. Serve immediately.
Notes
MAKE AHEAD TIP: Crostini can be prepared earlier in the day and stored in an airtight container. Cantaloupe can be sliced several hours in advance, stored in an airtight container, and refrigerated. Pat dry before using.
