Tuesday, January 14, 2014

Cantaloupe and Prosciutto Crustini



Easy is what I am looking for in my meals recently.  I also need something that I can make fast.

Holding a baby in one hand has allowed me to get really good at doing things with my left hand and using only one hand.  Not to mention my right arm is getting pretty buff.  Now I need to find the time to work on my left arm or I may look like Popeye pretty soon, or half of Popeye.

The one hand "everything" also applies to eating.  I really can't hold a sandwich very well. The insides seem to be falling out constantly or I spill mayonnaise onto Finnleys outfit or forehead.  She does not like that much.  Speaking of Finnley, here she is at 3 months old.   Her hands are keeping her very busy these days.

So I find that these small crustini appetizers work well for me.  I can buy the baguettes or make my own bread, cut them into small rounds and load them up with what I like.  On this day I chose to mix the sweet flavor of cantaloupe with a bit of mozzarella cheese and Prosciutto.   The melted mozzarella was a nice touch.

MMMMMM, my taste buds were thanking me on this day.  I love pairing sweet with salty ingredients. I also love to add a bit of tartness so I drizzled a few drops of my favorite balsamic vinegar, this month I chose the bordeaux cherry flavor.

Other combinations that I like to use are: cream cheese, ham, chicken salad, fresh herbs, olive oil, sharp cheddar cheese--really, the options are endless.

If you have time, share with me your favorite combination of flavors and textures when you prepare a platter of crustini for your family or friends.


Cantaloupe and Prosciutto Crustini

Prep. Time:  15 minutes
Bake Time:  15 minutes

16 slices of baguette style bread
2 T. olive oil
8 slices of mozzarella cheese, cut in half
1/2 cantaloupe
8 slices of Prosciutto
Flavored vinaigrette, optional
Mint leaves, optional 


1.  Preheat oven to 350 degrees.

2.  Cut bread into 1/4 inch thick slices.  Brush each side with olive oil and sprinkle with salt and pepper.

3.  Bake bread for 10 minutes.  Remove, add 1/2 slice of mozzarella cheese and return to oven for 5 more minutes.  

4.  While the cheese is melting.  Use a potato peeler to make thin slices of cantaloupe.  Cut Prosciutto in half. 



5.  Remove crustini from oven and lay a folded piece of Prosciutto on top of cheese, add folded cantaloupe, top with a small leaf of mint.


Optional:  add a drop or two of your favorite balsamic vinegar. I used Cherry (see picture).

Written by Sherron Watson

2 comments:

  1. One of my favorite combos! Can't what to try the new twist.

    ReplyDelete
  2. One of my favorite combos! Can't wait to try the new twist.

    ReplyDelete

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