These Prosciutto and Melon Crostini are a perfect blend of sweet, salty, and creamy flavors, ideal for a light appetizer or snack.
Packed with protein from ricotta and prosciutto, plus fiber from fresh cantaloupe, they offer a nutritious bite without heavy carbs.
Quick to prepare and visually stunning, they’re a simple, elegant option for everyday entertaining or weeknight treats.
Prosciutto and Melon Crostini
Equipment
- 1 Baking Sheet
- 1 Small bowl
- 1 spoon or spatula
- Knife and cutting board
Ingredients
- 3 oz prosciutto di Parma sliced lengthwise in half
- 1 cup cantaloupe thinly sliced
- 1 cup whole milk ricotta cheese
- 12- inch baguette sliced ¾–1 inch thick
- 1 –2 tbsp balsamic reduction
- 1 tbsp fresh basil finely chopped
- 1 –2 tsp olive oil for drizzling
Instructions
- Prepare the Oven and Bread: Preheat your oven to the broil setting. While waiting for the oven to heat, take your sliced baguette pieces and lightly drizzle both sides with olive oil. Spread the oil evenly using a brush or your fingers, ensuring each slice is coated without being soggy. Arrange the slices in a single layer on a baking sheet, leaving small gaps between them for even toasting.
- Toast the Bread to Golden Perfection: Place the baking sheet on the top rack of the oven and broil the bread for 2–4 minutes on the first side. Keep a close eye on the bread, as broiling can quickly burn it. Once the first side is golden and crisp, carefully flip each slice using tongs or a spatula. Broil the second side for another 2–4 minutes until it achieves a uniform golden-brown color and a slightly crunchy texture. Remove the bread from the oven and allow it to cool slightly so it will hold the toppings without becoming soggy.
- Whip the Ricotta for Creaminess: While the bread is cooling, transfer the ricotta cheese into a small bowl. Using a spoon or a small whisk, gently whip the ricotta until it becomes smooth and creamy. This step ensures the cheese spreads easily over the toasted bread, creating a light, airy base that perfectly balances the other toppings.
- Prepare the Prosciutto and Cantaloupe: Take your prosciutto slices and fold them neatly so they fit comfortably on the crostini. Slice the cantaloupe thinly, ensuring each piece is delicate enough to fold slightly over the bread but substantial enough to provide a juicy burst of flavor. Folding both the prosciutto and cantaloupe adds height and visual appeal to each crostini.
- Assemble the Crostini Layers: Start by spreading a generous spoonful of whipped ricotta onto each toasted bread slice, covering the surface evenly. Next, gently place a folded slice of prosciutto on top of the ricotta. Follow this by adding a folded cantaloupe slice. Make sure the layers are balanced and visually appealing—this combination of creamy, salty, and sweet is the signature of the dish.
- Add the Finishing Touches: Drizzle 1–2 tablespoons of balsamic reduction over the assembled crostini, letting it fall naturally over the toppings to enhance flavor and presentation. Sprinkle freshly chopped basil over each crostini for a pop of color and aromatic freshness. Optionally, you can add a light pinch of freshly ground black pepper to elevate the flavor even more.
- Serve and Enjoy Immediately: Arrange the crostini on a serving platter and serve immediately while the bread is still crisp. These crostini are best enjoyed fresh, as the bread may lose its crunch over time. Perfect for entertaining guests, adding to a buffet, or enjoying as a refined weekday snack, each bite offers a harmonious mix of textures and flavors.
Notes
- Use thin, even slices of cantaloupe to ensure they fold easily over the crostini without breaking.
- Whole milk ricotta provides a creamy texture; you can lightly whip it to make spreading smoother.
- Opt for high-quality prosciutto di Parma for the best balance of saltiness and tenderness.
- Broil the bread carefully, watching closely to avoid burning; crispy bread is key for texture contrast.
- Balsamic reduction adds sweetness and tang—adjust the amount to taste for flavor balance.
- Fresh basil enhances aroma and freshness; chop finely to evenly distribute over crostini.
- Serve immediately for the best texture; the bread may become slightly soggy if stored assembled.
- This recipe is versatile: consider adding microgreens, arugula, or a drizzle of honey for variation.
Chef’s Secrets for Perfect Crostini
The secret to exceptional Prosciutto and Melon Crostini lies in balancing textures and flavors.
Always toast the bread until crisp but not overly brown; a sturdy crostini ensures it can hold the creamy ricotta, juicy cantaloupe, and delicate prosciutto without collapsing.
Whipping the ricotta lightly makes it smoother and spreads evenly, creating a luscious base that complements both sweet and savory toppings.
Folding the prosciutto and melon rather than laying them flat adds height and visual appeal.
Finally, a drizzle of high-quality balsamic reduction enhances depth and balances the natural sweetness of the cantaloupe.
Using fresh basil at the end brightens the flavor, making each bite refreshing and aromatic.
Serving Suggestions for Elegant Appetizers
These crostini are versatile and visually stunning, making them perfect for a wide range of occasions.
Serve them as a light appetizer for dinner parties, brunches, or holiday gatherings.
Pair them with a crisp white wine, sparkling rosé, or a light Prosecco to complement the sweet-salty combination.
For casual snacking, present them on a wooden board or slate platter with additional fresh herbs for garnish.
You can also include extra sides like marinated olives, roasted nuts, or fresh greens to turn the crostini into a more substantial finger-food spread.
Storage Tips for Best Freshness
Prosciutto and Melon Crostini are best enjoyed immediately for optimal crispness.
If you need to prepare components ahead, store the toasted bread in an airtight container at room temperature for up to 2 days, and keep prosciutto, ricotta, and cantaloupe slices separately in the refrigerator.
Assemble the crostini just before serving to maintain the perfect texture.
Any leftover assembled crostini should be eaten within a few hours.
If necessary, store partially assembled crostini without the balsamic drizzle and basil to prevent sogginess, adding these just before serving.
Frequently Asked Questions
1. Can I use other types of cheese instead of ricotta?
Yes! Soft cheeses like goat cheese or mascarpone can be excellent alternatives, offering slightly different flavors and textures.
Ricotta, however, provides a mild creaminess that complements both prosciutto and melon without overpowering them.
2. What if I can’t find cantaloupe?
Honeydew melon or even ripe peaches can work well. Choose fruits that are firm but juicy to hold their shape on the crostini.
Avoid overly watery fruits that may make the bread soggy.
3. How can I make this recipe ahead of time?
Prepare each ingredient separately. Toast the bread, whip the ricotta, slice the melon, and fold the prosciutto.
Assemble just before serving to ensure the bread stays crisp and the flavors remain vibrant.
4. Can I use store-bought balsamic glaze instead of making it?
Absolutely. High-quality store-bought balsamic reduction or glaze works perfectly.
Look for one that is thick and slightly sweet to balance the flavors, and drizzle sparingly to avoid overpowering the other ingredients.
5. Are these crostini suitable for a light, low-carb snack?
Yes! Although the baguette provides some carbs, the recipe is naturally low in saturated fat and high in protein from ricotta and prosciutto.
For an even lower-carb option, try serving the toppings on cucumber slices or toasted low-carb crackers.
