Description
A fruity twist on an Italian classic.
Ingredients
- ½ whole Cantaloupe, Skinned And Diced
- 8 ounces, weight Mozzarella, Diced
- ¼ cups Basil, Chiffonade
- 1 loaf Baguette, Sliced On The Bias
- 2 Tablespoons Garlic Infused Olive Oil
- 4 ounces, weight Prosciutto, Thinly Sliced And Fried
- ⅓ cups Balsamic Glaze Or Reduced Balsamic Vinegar, Such As Star Fine Foods Balsamic Of Modena Glaze
Preparation
In a large bowl, combine cantaloupe, mozzarella and basil. Gently toss to combine. Set aside. Turn on oven broiler and place rack nearest to the element. Lay sliced baguette onto a baking sheet and drizzle or brush with garlic olive oil. Place bread into broiler to toast. Remove once golden brown and allow to cool.
In skillet over medium high heat, fry the thinly sliced prosciutto ribbons until they are crispy. Remove from skillet and drain on a paper towel. Set aside.
To assemble, top each slice of baguette with a generous portion of cantaloupe/mozzarella mixture. Top with fried prosciutto and then drizzle balsamic glaze over the top. Serve and devour.
Notes: Because cantaloupe is so juicy, do not place on baguette slices until you are ready to serve to ensure the bread stays crispy.
