Appetizers & Starters > Canapés & Crostini > Meat-Based Canapés > Prosciutto and Fig Canapés
Prosciutto and Melon Crostini with Mint
A refreshing and vibrant appetizer featuring sweet cantaloupe, salty prosciutto, and fresh mint on toasted baguette slices.
Ingredients
- 1 Baguette
- 1/2 Cantaloupe
- 4 oz Prosciutto
- 2 tbsp Olive Oil
- 1/4 cup Fresh Mint
- 1 tbsp Balsamic Vinegar
- to taste Salt
- to taste Black Pepper
Prepare the Crostini
Slice the baguette into 1/2-inch thick rounds. Brush lightly with olive oil. Toast the baguette slices in a preheated oven at 375°F (190°C) for about 5 minutes, or until lightly golden. Alternatively, you can grill them or use a toaster oven.
Prepare the Melon
Remove the seeds and rind from the cantaloupe. Cut the melon into small cubes or use a melon baller to create small balls. Pat the melon dry with paper towels to remove excess moisture.
Assemble the Crostini
Top each toasted crostini with a few cubes or balls of cantaloupe. Drape a small piece of prosciutto over the melon.
Add Finishing Touches
Sprinkle chopped fresh mint over the crostini. If desired, drizzle with a small amount of balsamic vinegar. Season with salt and black pepper to taste.
Serving Suggestions
Arrange the crostini on a platter and serve immediately. These are best enjoyed fresh to prevent the crostini from becoming soggy. Pairs well with a dry rosé or a light Italian white wine like Pinot Grigio.
FAQ
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Can I use a different type of melon?
Yes, honeydew melon is a great alternative. Watermelon can also be used, but be sure to drain it well to avoid soggy crostini. -
Can I use a different type of ham?
While prosciutto is the classic choice, you can substitute with other cured hams like Serrano ham. -
How far in advance can I make these?
These are best assembled just before serving. You can prepare the toasted baguette slices and chopped melon ahead of time, but assemble right before serving.