
Cantaloupe & Prosciutto Crostini
Ingredients
- 1 baguette (French bread or similar Italian bread)
- 1/2 cup olive oil
- 10 ounces prosciutto (thinly sliced)
- 16 ounces cream cheese - room temperature
- 1/4 cup
Glass: Culinary
Glass Size: 16.0.
Instructions
- Preheat oven to 450°F.
- Slice the baguette on a diagonal into approximately 1/2 inch thick slices.
- Coat one side of each slice with olive oil using a pastry brush.
- Place on a cooking sheet, olive oil side down. It is important to use the top rack of the oven while toasting; multiple batches may be necessary.
- Toast for 5 to 6 minutes, until the bread just begins to turn golden brown.
- Reduce oven heat to 375°F.
- Line a baking sheet with parchment paper.
- Lay the prosciutto flat on parchment paper.
- Bake until fat turns golden and meat is darker, about 10 to 15 minutes (rotating the baking sheet halfway through baking time).
- Using tongs, carefully transfer prosciutto to paper towels, allow to drain.
- After prosciutto cools, hand-tear into approximately 1/2 inch squares.