Melon Prosciutto Crostini

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Ok, summer is definitely here. We are rocking 80+ temperatures every day and the farmer’s market and grocery store are filled with delicious items like summer melons. With the warmer weather and the longer days, we are doing a lot more “entertaining” {I use that term lightly because it is really me just putting out food and everyone hanging out} and so I am always looking for quick and easy recipes to throw together. Combine fresh summer melon with cheese and prosciutto for an easy appetizer that can’t be beat.

Melon and prosciutto are a pairing you see a lot. It is definitely a favorite appetizer in a lot of restaurants and weddings. Here, it gets added to some fresh ricotta cheese for a a combination that is amazing. Be sure to make plenty of this one because it will definitely be a hit.

Melon Prosciutto Crostini Ingredients:

1 loaf French baguette
1 Tbsp olive oil
4 oz fresh ricotta cheese
1 cup honeydew melon, chopped
1 cup cantaloupe, chopped
4 slices prosciutto
1 Tbsp honey

Let’s Make It:

1) Preheat oven to 375 degrees. Line a baking sheet with foil and place prosciutto on it. Bake for 15 minutes or until crisp. Remove from oven and let cool.

2) Slice baguette and brush one side with olive oil. Bake in oven for 5-7 minutes or until lightly toasted. Let cool.

3) In a bowl, stir together honeydew and cantaloupe. Spoon onto cooled bread slices. Top with crumbled prosciutto and drizzle with honey. 

I made these crostini for a recent party we were having and they practically disappeared. I love how easy they are to put together and they look like you spent hours. 

If you are loving the idea of crostini, be sure to try out this other crostini that is perfect for dessert or just because.