Proscuitto and Melon Bruschetta
Proscuitto and Melon Bruschetta
A simple and refreshing appetizer
Ingredients
- Prosciutto & Melon
- 3 cups cantaloupe, 1/4" diced
- 2 ounces prosciutto, sliced into fine strips (approximately 8 thin slices)
- 2 teaspoons honey
- 1 teaspoon olive oil
- 1 teaspoon fresh mint or basil, finely minced
- 1 pinch salt and pepper
- grated parmesan (optional)
- Bruschetta
- 1 narrow loaf of French bread
- 1 garlic, cut in 1/2 crosswise
- 2 tablespoons extra virgin olive oil
- kosher salt
- pepper
Instructions
Prosciutto & Melon
- Combine ingredients and season to taste.
- Preheat oven to broiler setting.
- Place a rack approximately 6" from broiler.
- Slice the loaf of bread, on the bias, into 3/4" slices.
- Place bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1-1 1/2 minutes for second side**.
- Remove to a platter and rub each slice of bread with garlic and then brush with olive oil.
- Sprinkle with salt and pepper and serve immediately.
- Place a nice even mound of melon mix on a slice of bruschetta.
- Drizzle with olive oil, extra honey and high quality grated parmesan.
- **You need to watch the bread when under the broiler as it is prone to burning quickly.
- You can let the edges blacken slightly.
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