Cantaloupe & Prosciutto Crostini

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

      CROSTINI

      1. Preheat oven to 450°F.
      2. Slice the baguette on a diagonal into approximately 1/2 inch thick slices.
      3. Coat one side of each slice with olive oil using a pastry brush.
      4. 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.
      5. Toast for 5 to 6 minutes, until the bread just begins to turn golden brown.

      PROSCIUTTO CRISPS

      1. Reduce oven heat to 375°F.
      2. Line a baking sheet with parchment paper.
      3. Lay the prosciutto flat on parchment paper.
      4. Bake until fat turns golden and meat is darker, about 10 to 15 minutes (rotating the baking sheet halfway through baking time).
      5. Using tongs, carefully transfer prosciutto to paper towels, allow to drain.
      6. After prosciutto cools, hand-tear into approximately 1/2 inch squares.

      ROCK MELON SPREAD

      1. In a medium bowl, beat cream cheese,