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.
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
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.