Prosciutto and Melon Crostini
A quick, elegant appetizer that combines the sweet juiciness of cantaloupe with salty prosciutto, creamy ricotta, and a drizzle of balsamic glaze. Perfect for parties, light meals, or everyday snacks, these crostini are rich in protein, low in carbs, and ready in under 25 minutes.
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.
