Melon & Prosciutto Velvet Crostini

Ingredients

• •1 baguette, sliced into 1/2 inch thick rounds (about 24 slices)
• •2 tablespoons extra virgin olive oil
• •1/2 cup whole milk ricotta cheese
• •1 tablespoon honey
• •1/4 teaspoon sea salt
• •1/8 teaspoon freshly ground black pepper
• •4 ounces thinly sliced prosciutto, torn into pieces
• •1/2 cup small melon balls (a mix of cantaloupe and honeydew)
• •2 tablespoons fresh mint leaves, thinly sliced (chiffonade)
• •1 tablespoon balsamic glaze

Prep Steps

1. 1Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange on a baking sheet.
2. 2Bake for 8 minutes
3. 3minutes, flipping halfway, until lightly golden and crisp. Set aside to cool.
4. 4In a small bowl, whisk together the ricotta cheese, honey, salt, and pepper until smooth and creamy.
5. 5Spread a generous layer of the seasoned ricotta mixture onto each cooled crostini.
6. 6Top each crostini with a few pieces of torn prosciutto and 2
7. 7melon balls.
8. 8Garnish with a sprinkle of fresh mint chiffonade and a light drizzle of balsamic glaze just before serving.