‘Prosciutto e Melone’
- 8-12 pieces of ciabatta or baguette cut into ¼” slices
- 2 tablespoons olive oil
- 2 ounces spreadable goat cheese, at room temperature
- 2 ounces thinly sliced prosciutto
- 1/2 cantaloupe melon, seeds removed
- basil leaves, sliced into thin ribbons
- balsamic glaze
Preheat the oven to 425 degrees.
Place the ciabatta slices onto a baking sheet. Using a pastry brush, lightly brush each slice with a small amount of olive oil. Place into the hot oven to toast until golden brown, about 6-8 minutes. Set aside to cool.
Meanwhile, use a melon baller to scoop out the cantaloupe to form balls, or cut the melon into bite size pieces. Spread a small amount of goat cheese on top of the crostini. Place the melon on the goat cheese, draping a small piece of prosciutto over the melon. Garnish the prosciutto with a few ribbons of basil. Drizzle a bit of balsamic glaze over the crostini. Serve at room temperature.
Most palettes enjoy the satisfying combination of salty and sweet. ‘Prosciutto e Melone’ is a dish that strikes the perfect balance to satisfy that craving. The combination of prosciutto and melon is so popular that it has survived for centuries.
Historians state that the combination was first enjoyed in Roman times. However, the actual recipe seems to have been first documented in the 1890’s. Today we can still enjoy the refreshing combination in one delicious bite of cured ham and melon on toast. Our Carfagna’s recipe is written here for you to try in your own home.
View upcoming cooking classes here.
Recipe: Cindy Ramsey
Photo: Cindy Ramsey
