Cantaloupebruschetta Recipes

CANTALOUPE BRUSCHETTA

Cantaloupe Bruschetta image

Make and share this Cantaloupe Bruschetta recipe from Food.com.

Provided by Dancer

Categories Cheese

Time 5m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 medium fresh cantaloupe, rind and seeds removed
1 loaf French bread, sliced into 3/4 inch thick rounds
1 container pesto sauce (or your favorite pesto recipe)
1/2 lb prosciutto
1/2 lb parmesan cheese or 1/2 lb pecorino cheese

Steps:

Slice cantaloupe into thin chunks about 2 inches square.
Spread bread rounds with pesto.
Using a vegetable peeler, slice cheese into 6 thick slices.
Assemble bruschetta as follows: bread round, prosciutto slice, cheese slice, melon slice.
Secure with wooden skewers or long toothpicks.
Serve immediately.

CANTALOUPE AND MOZZARELLA WITH PROSCIUTTO AND BASIL

Cantaloupe and Mozzarella with Prosciutto and Basil image

Enjoy with crusty bread for a no-cook dinner, or serve this sweet-meets-savory salad as an antipasti platter at a party.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 15m

Number Of Ingredients 7

Ingredients

1 cantaloupe, halved and seeded
3/4 pound bocconcini (bite-size fresh mozzarella balls)
2 tablespoons extra-virgin olive oil
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/3 pound thinly sliced prosciutto
1/4 cup fresh basil leaves, torn

Steps:

With a large melon baller, scoop melon flesh into a large bowl (or cut into bite-size pieces). Add bocconcini, oil, and red-pepper flakes; season with salt and pepper and stir to combine. Arrange prosciutto along edges of a large serving platter. Stir basil into melon mixture, transfer to center of platter, and serve.

Nutrition Facts : Calories 212 g, Fat 8 g, Fiber 3 g, Protein 27 g

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