Prosciutto + melon crostini


There’s one summer fruit I can never seem to get enough of: cantaloupe. It tastes like candy and is so refreshing in the summer heat. I may have eaten an entire one by myself for dinner last week …

I’ve always loved the sweet and salty combination of melon wrapped in prosciutto, but this appetizer takes that classic to a whole ‘nother level.

We took these to a party last weekend and they were immediately demolished. Everyone was so impressed by the taste and presentation, but this appetizer only takes about ten minutes to whip up!

I love pairing this with an inexpensive and delicious bottle of locally-made Oliver Dry Red Blend.



Prosciutto + Melon Crostini


  • 1 whole-wheat baguette, thinly sliced
  • 2 Tbsp. olive oil
  • 1/2 cup mascarpone cheese
  • 8 slices prosciutto, cut into fourths
  • 1/3 cantaloupe, cut or rolled into bite-size pieces
  • 2 Tbsp. honey


  1. Set broiler to high.
  2. Lightly brush tops of bread with olive oil. Place under broiler until golden brown, about three to five minutes. Allow bread to cool to room temperature.
  3. Once bread is cooled, top each slice with a thin layer of mascarpone, one piece of prosciutto and one piece of cantaloupe. Lightly drizzle honey over melon.



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