Home >Recipes >Prosciutto Wrapped Crostini with Melon Salsa Crudo

Serves: 8

• 1 long loaf of country-style bread, such as pugliese
• extra-virgin olive oil
• 1 cup Parmigiano
• salt and freshly ground black pepper
• 1 ripe cantaloupe
• 1 small red onion, minced
• 2 tbsp Champagne vinegar
• salt
• 2 tbsp flat leaf parsley, minced
• 12 slices prosciutto, sliced in half crosswise

Preparation Time: 20 minutes (5 minutes inactive)
Cooking Time: 12 minutes

Preheat the oven to 375°F.

Cut the loaf of bread in half crosswise, then cut each half lengthwise into 1-inch thick slices. Lay the slices in a single layer on baking sheets. Generously drizzle the top side of each slice with olive oil and season with salt and pepper to taste. Sprinkle the Parmesan over the slices. Cook in the oven until golden brown, about 10 - 12 minutes. Set aside.

Marinate the onions in the vinegar for 5 minutes. Peel and small dice the cantaloupe and place in a bowl. While the onion is marinating, peel, seed and dice the melon. Add the diced melon to the onions, season with salt and stir to blend together. Add the minced parsley and stir to combine.

Wrap the end of each crostini with a piece of prosciutto. Arrange on a platter and spoon a tablespoon of melon salsa on each and serve. Serve remaining salsa on the side.