Cantaloupe and Prosciutto Crostini Recipe with Paula Deen
Ingredients: Makes 8 appetizer serving
1 (16 ounce) French baguette
5 tablespoons extra virgin olive oil, divided
1 ½ tablespoons tarragon vinegar
½ teaspoon honey mustard
½ teaspoon ground black pepper
¼ teaspoon salt
8 slices prosciutto, cut into thirds
24 (1/4 inch thick) slices cantaloupe
3 cups fresh baby arugula
Procedures:
Ingredients: Makes 8 appetizer serving
1 (16 ounce) French baguette
5 tablespoons extra virgin olive oil, divided
1 ½ tablespoons tarragon vinegar
½ teaspoon honey mustard
½ teaspoon ground black pepper
¼ teaspoon salt
8 slices prosciutto, cut into thirds
24 (1/4 inch thick) slices cantaloupe
3 cups fresh baby arugula
Procedures:
- Preheat oven to 350 degree. Using a serrated knife, diagonally cut 24 thin slices from baguette. Reserve remaining bread for another use. Reserve remaining bread for another use. Brush both sides of bread slices evenly with 4 tablespoons oil. Place on baking sheets. Bake for 10 minutes or until golden brown. Let cool completely on wire racks.
- In a large bowl, whisk together vinegar, mustard, pepper, salt, and remaining 1 tablespoon olive oil.
- Layer bread slices with 1 piece prosciutto and 1 slice melon. Top with arugula. Drizzle with vinegar mixture. Serve immediately. End.
0 Comments