Wisconsin Parmesan Crostini with Prosciutto-Wrapped Melon


by Wisconsin cheese


The sweet, cooling flavor of honeydew melon is the perfect snack for those moments of basking in late summer sunshine. Now in peak season, this green hued fruit has a lovely floral scent and pairs flawlessly with the savory saltiness of Wisconsin parmesan. Parmesan, a granular aged cheese, tastes sweet, buttery and nutty – an excellent complement to slices of honeydew. In this new crostini recipe, prosciutto adds an umami element while creating a beautiful presentation worthy of a celebration. Enjoy a tray of these scrumptious appetizers as a snack or as a first course at your next family get-together.

Wisconsin Parmesan Crostini with Prosciutto-Wrapped Melon


Servings: 12-16 crostini



12-16 1/2-inch-thick baguette slices

1/2 cup olive oil

1 honeydew melon, peeled, seeded and cut in 24-32 1/4-inch-thick pieces

12-16 prosciutto slices

4 ounces Wisconsin parmesan cheese, thinly sliced in 12-16 slices

4 ounces (1 1/2 cup) Wisconsin parmesan cheese, finely grated

Fresh cracked black pepper, to taste


Cooking Directions:

Preheat oven to 350° F. Brush baguette slices with oil on both sides; arrange evenly on large baking sheet. Bake until golden, 15 to 20 minutes. Remove to cooling rack. Meanwhile, wrap 2 pieces of melon with 1 slice prosciutto, repeating until all prosciutto slices have been used.


Top each baguette slice with parmesan slice and 1 wrapped melon piece. Place crostini on serving tray and sprinkle grated parmesan over. Sprinkle with cracked pepper to taste.