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summer crostini with prosciutto, goat cheese & homemade canteloupe jam

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Description

simple homemade crostini topped with salty prosciutto, tangy goat cheese, & an easy homemade cantaloupe & honey jam. these 4-ingredient crostini are just as simple as they are elegant. perfect to serve as an appetizer at your next dinner party or to bring along with you to any summer parties you have this year!


Ingredients

Scale
  • 1/2 french baguette, thinly sliced on the bias into 1/4 inch slices
  • 1/4 C olive oil
  • 2 tbsp kosher salt
  • 1 handful of your favorite hearty herb (I love thyme!)
  • 2 C cantaloupe, diced into 1-inch pieces
  • 2 tsp honey
  • 1/4 C granulated sugar
  • 1/4 C water
  • 1 lemon, juiced
  • pinch of kosher salt
  • 8 oz thinly slice prosciutto
  • 8 oz goat cheese, crumbled

Instructions

for the crostini

  1. preheat the oven to 425 degrees.
  2. add olive oil & salt to the bottom of a cookie sheet. place each piece of thinly sliced baguette onto the pan & slide it around in the salt & olive oil. turn & repeat, so each side is evenly coated in seasoning. repeat with all slices of baguette.
  3. arrange herbs over the bread.
  4. bake for 22 minutes, rotating the pan halfway through, until the crostini are crisp & golden brown.

in the meantime, make your cantaloupe jam

  1. in a heavy-bottomed pan, combine diced cantaloupe, honey, sugar, water, lemon juice, & a pinch of salt.
  2. simmer over medium heat until reduced & thickened.
  3. if you’d like a smoother jam, run it through a blender.
  4. cantaloupe jam can be stored in an airtight container in the fridge for up to 1 month.

assemble the crostini

  1. onto each crostini, add 2 T cantaloupe jam, 1/2 slice of prosciutto*, & a few pieces of crumbled goat cheese.
  2. serve with chilled white wine or dry rosé!

Notes

  • *the prosciutto can be hard to bite through as you take a bite of crostini. help your guests out by tearing the prosciutto in half & arranging the 2 pieces on each half of the crostini.

Nutrition

  • Serving Size: 8