Cantaloupe Crostini Recipes

CANTALOUPE CROSTINI

Cantaloupe Crostini image

Provided by Emily Malone

Categories Cheese Fruit Appetizer Brunch Cocktail Party Quick & Easy Goat Cheese Melon Cantaloupe Cucumber Summer Shower Healthy Engagement Party Party Self Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 20 servings

Number Of Ingredients 5

Ingredients

1/2 large French baguette
2 tablespoons olive oil
1/4 cup herbed goat cheese
1 medium cucumber, thinly sliced
3 cups cubed cantaloupe

Steps:

Slice baguette into 1/4-inch-thick slices; brush each with olive oil. Toast on a cookie sheet at 350°F until golden brown, 10 minutes. Thinly spread cheese on crostinis. Top each with a slice of cucumber and a cube of cantaloupe.

MELON GAZPACHO WITH HAM CROSTINI

Melon Gazpacho with Ham Crostini image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 to 1 serrano chile pepper, halved lengthwise and seeded
1 large clove garlic
1 yellow or orange bell pepper, sliced into 1/4-inch-thick rounds
1/2 sweet onion, sliced into 1/4-inch-thick rounds
1/4 cup extra-virgin olive oil
1/2 baguette, cut into 8 slices
7 cups cantaloupe chunks
1/4 cup white balsamic vinegar
Kosher salt and freshly ground pepper
1/4 cup jarred aïoli or mayonnaise
2 ounces thinly sliced serrano ham or prosciutto
1/4 cup chopped fresh parsley

Steps:

Preheat a grill or grill pan to medium. Place 4 soup bowls in the freezer. Thread the chile and garlic on a skewer. Brush the chile-garlic skewer, bell pepper and onion with 1 tablespoon olive oil. Grill until well marked, about 4 minutes per side. Add the bread halfway through and grill until toasted, about 2 minutes per side.
Transfer the grilled bell pepper, onion, chile and garlic to a blender. Add 6 cups cantaloupe, the vinegar and 2 tablespoons olive oil. Puree until smooth; season with salt and pepper. Transfer the soup to a medium bowl set inside a large bowl of ice to chill. Refrigerate, stirring occasionally, until cold, at least 10 minutes.
While the soup chills, spread the aïoli on the grilled bread and top with the ham. Finely dice the remaining 1 cup cantaloupe. Serve the soup in the chilled bowls and top with the diced cantaloupe, parsley and a few grinds of pepper. Drizzle with the remaining 1 tablespoon olive oil. Serve with the ham crostini.

Nutrition Facts : Calories 460, Fat 26 grams, SaturatedFat 3 grams, Cholesterol 18 milligrams, Sodium 755 milligrams, Carbohydrate 50 grams, Fiber 4 grams, Protein 11 grams, Sugar 24 grams

PROSCIUTTO-WRAPPED CROSTINI WITH MELON SALSA CRUDO

Prosciutto-Wrapped Crostini with Melon Salsa Crudo image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 37m

Yield about 24 crostini

Number Of Ingredients 10

Ingredients

1 long loaf country-style bread, such as Pugliese
Extra-virgin olive oil
Salt and freshly ground black pepper
1 cup Parmesan
1 small red onion, minced
2 tablespoons Champagne vinegar
1 ripe cantaloupe
Salt
2 tablespoons minced flat-leaf parsley
12 slices prosciutto, sliced in 1/2 crosswise

Steps:

Preheat the oven to 375 degrees 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 to 12 minutes. Set aside.
Marinate the onions in the vinegar for 5 minutes. While the onion is marinating, peel, seed and dice the melon and place in a bowl. 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.

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