Prosciutto-Wrapped Crostini with Melon Salsa Crudo

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Picture of Prosciutto-Wrapped Crostini with Melon Salsa Crudo Recipe Photo: Prosciutto-Wrapped Crostini with Melon Salsa Crudo Recipe
Rated 5 stars out of 5
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Total Time:
37 min
Prep
20 min
Inactive
5 min
Cook
12 min
Yield:
about 24 crostini
Level:
Easy
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Ingredients

  • 1 long loaf country-style bread, such as Pugliese
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 cup Parmesan
  • 1 small red onion, minced
  • 2 tablespoons Champagne vinegar
  • 1 ripe cantaloupe
  • Salt
  • 2 tablespoons minced flat-leaf parsley
  • 12 slices prosciutto, sliced in 1/2 crosswise

Directions

Preheat the oven to 375 degrees F.

Cut the loaf of bread in half crosswise, then cut each half lengthwise into 1-inch thick slices. Lay the slices in a single layer on baking sheets. Generously drizzle the top side of each slice with olive oil and season with salt and pepper to taste. Sprinkle the Parmesan over the slices. Cook in the oven until golden brown, about 10 to 12 minutes. Set aside.

Marinate the onions in the vinegar for 5 minutes. While the onion is marinating, peel, seed and dice the melon and place in a bowl. Add the diced melon to the onions, season with salt and stir to blend together. Add the minced parsley and stir to combine.

Wrap the end of each crostini with a piece of prosciutto. Arrange on a platter and spoon a tablespoon of melon salsa on each and serve. Serve remaining salsa on the side.

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Newest Ratings and Reviews

Read all 22 reviews

  • on March 31, 2012

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    This was awesome! Huge hit at the party....gone in no time! I'm making it again today!

    people found this review Helpful.
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  • on July 10, 2011

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    Loved it. Here's my spin... mango and papaya instead of cantaloupe. Full size red onion. Added cilantro, extra champagne vineagar, juice of: 1 lime .5 lemon & .5 orange. I recommend starting the salsa first and letting the flavors come together while you finish preparing the crostini.

    people found this review Helpful.
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  • on January 10, 2011

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    You can't go wrong with this recipe. I get rave reviews from my 75 year old mother down to my 3 year old. Perfect blend of sweet and salty, crunchy and dense. The topping is also excellent on a salad or asparagus.

    people found this review Helpful.
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