Best Cantaloupe Crostini Recipes

Cantaloupe Crostini image

Provided by Emily Malone

Yield Makes 20 servings

Number Of Ingredients 5

1/2 large French baguette
2 tablespoons olive oil
1/4 cup herbed goat cheese
1 medium cucumber, thinly sliced
3 cups cubed cantaloupe

Steps:

Slice baguette into 1/4-inch-thick slices; brush each with olive oil. Toast on a cookie sheet at 350°F until golden brown, 10 minutes. Thinly spread cheese on crostinis. Top each with a slice of cucumber and a cube of cantaloupe.

Prosciutto-Wrapped Crostini with Melon Salsa Crudo image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 37m

Yield about 24 crostini

Number Of Ingredients 10

1 long loaf country-style bread, such as Pugliese
Extra-virgin olive oil
Salt and freshly ground black pepper
1 cup Parmesan
1 small red onion, minced
2 tablespoons Champagne vinegar
1 ripe cantaloupe
Salt
2 tablespoons minced flat-leaf parsley
12 slices prosciutto, sliced in 1/2 crosswise

Steps:

Preheat the oven to 375 degrees F.
Cut the loaf of bread in half crosswise, then cut each half lengthwise into 1-inch thick slices. Lay the slices in a single layer on baking sheets. Generously drizzle the top side of each slice with olive oil and season with salt and pepper to taste. Sprinkle the Parmesan over the slices. Cook in the oven until golden brown, about 10 to 12 minutes. Set aside.
Marinate the onions in the vinegar for 5 minutes. While the onion is marinating, peel, seed and dice the melon and place in a bowl. Add the diced melon to the onions, season with salt and stir to blend together. Add the minced parsley and stir to combine.
Wrap the end of each crostini with a piece of prosciutto. Arrange on a platter and spoon a tablespoon of melon salsa on each and serve. Serve remaining salsa on the side.