Prosciutto di Parma Crostini with Cantaloupe Butter
Specialist Chef Sara Jenkins, Porsena
Prosciutto di Parma Specialist Chef Sara Jenkins developed this simple yet decadent cantaloupe and prosciutto appetizer in her Prosciutto di Parma Short Stack Cookbook. The sweetness of the cantaloupe is contrasted by the perfect amount of saltiness from the Prosciutto di Parma, immediately making it a classic go-to snack for any occasion. After trying these crostinis, there’s no doubt that a cantaloupe and prosciutto appetizer is perfect for noshing. Take a look at this quick Prosciutto di Parma crostini how-to from Lucie Fink.
- 2 sticks unsalted butter, softened
- 1 1/2 to 2 cups ripe cantaloupe, peeled, seeded, and cubed (approximately 1/2 melon)
- Pinch of salt
- 16 ounces Prosciutto di Parma
- 24 baguette slices, 1/2-inch thick
In a food processor, process butter until smooth; add cantaloupe. Puree, stirring down sides occasionally, until almost blended, about 5 minutes. Season with salt, if desired.
To serve, spread on slices of bread; top with slices of Prosciutto di Parma.
Number of servings (yield): Approximately 24 crostinis