Classic Prosciutto and Melon Bruschetta
One of my favorite appetizers growing up was prosciutto and melon. It is simply a piece of cantaloupe wrapped with a piece of prosciutto, which a salty Italian ham. It was a pretty regular dish at family gatherings when the melon was is in season. This recipe takes that idea and puts into a more bite size friendly appetizer. It is just as easy as traditional bruschetta!
Classic Prosciutto and Melon Bruschetta
ingredients
1 french baguette, sliced
3 Tbsp olive oil, divided
1 melon cantaloupe, peel removed, sliced and diced
2 Tbsp fresh basil leaves, chopped
1/4 c shallots, minced
salt to taste
pepper to taste
balsamic glaze (can be bought at your local grocery store)
12 slices prosciutto, thinly sliced
instructions
Preheat the oven to 375 degrees. Arrange the slices of bread on a baking sheet and brush with 1 tablespoon of olive oil. Cook in the oven for about 10-12 minutes, until golden brown. Set aside,
In a bowl combine the melon, shallots, basil, salt, 2 tablespoons of olive oil and pepper. Toss to combine.
Wrap each piece of bread with a piece of prosciutto. You may find that you only need half of a piece of prosciutto for each piece of bread.
Spoon the melon mixture on top of each piece of bread. Then drizzle with balsamic glaze.