The Pioneer Woman Tasty Kitchen
Profile Photo

Cantaloupe Bruschetta with Fried Prosciutto and Balsamic Glaze

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A fruity twist on an Italian classic.

Ingredients

  • ½ whole Cantaloupe, Skinned And Diced
  • 8 ounces, weight Mozzarella, Diced
  • ¼ cups Basil, Chiffonade
  • 1 loaf Baguette, Sliced On The Bias
  • 2 Tablespoons Garlic Infused Olive Oil
  • 4 ounces, weight Prosciutto, Thinly Sliced And Fried
  • ⅓ cups Balsamic Glaze Or Reduced Balsamic Vinegar, Such As Star Fine Foods Balsamic Of Modena Glaze

Preparation

In a large bowl, combine cantaloupe, mozzarella and basil. Gently toss to combine. Set aside. Turn on oven broiler and place rack nearest to the element. Lay sliced baguette onto a baking sheet and drizzle or brush with garlic olive oil. Place bread into broiler to toast. Remove once golden brown and allow to cool.

In skillet over medium high heat, fry the thinly sliced prosciutto ribbons until they are crispy. Remove from skillet and drain on a paper towel. Set aside.

To assemble, top each slice of baguette with a generous portion of cantaloupe/mozzarella mixture. Top with fried prosciutto and then drizzle balsamic glaze over the top. Serve and devour.

Notes: Because cantaloupe is so juicy, do not place on baguette slices until you are ready to serve to ensure the bread stays crispy.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Smoked Salmon and Cream Cheese Timbales with Cucumbers
Profile Photo by Kristy Murray in Appetizers
These splendid appetizers have the ideal blending of smoked salmon, cream...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Pizza Potato Skins
Profile Photo by Gayle | Pumpkin 'N Spice in Appetizers
Loaded with pizza sauce, fresh mozzarella cheese, pepperoni, and seasonings, these...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Homemade Pimento Cheese
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Appetizers
I completely fell in love with homemade pimento cheese the first...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Roasted Red Peppers with Toasted Baguette Rounds
Profile Photo by Lori Kemph | Mutt & Chops in Appetizers
The sweetness of the al dente pepper, covered with velvety olive...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Benedictine Tea Sandwiches
Profile Photo by Paige- My Modern Cookery in Appetizers
Planning a KY Derby party? These Benedictine Tea Sandwiches are a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy