Melon & Prosciutto Velvet Crostini

A symphony of sweet and savory, this crostini elevates the classic Italian pairing to gourmet heights. The creamy, whipped ricotta base provides a luxurious counterpoint to the salty, delicate prosciutto and the refreshing burst of fresh cantaloupe and honeydew. A drizzle of aged balsamic glaze ties the flavors together, creating a bite that is both complex and utterly irresistible.

Seafood

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

Method

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

Chef's Tip & Pairing

Pair this crostini with a crisp, dry Prosecco or a light-bodied, slightly chilled Rosé to complement the sweet and salty notes.

From the Tini Crostini Collection