Cantaloupe Bruschetta with Fried Prosciutto and Balsamic Glaze

1. 1

   In a large bowl, combine cantaloupe, mozzarella and basil.

2. 2

   Gently toss to combine.

3. 3

   Set aside.

4. 4

   Turn on oven broiler and place rack nearest to the element.

5. 5

   Lay sliced baguette onto a baking sheet and drizzle or brush with garlic olive oil.

6. 6

   Place bread into broiler to toast.

7. 7

   Remove once golden brown and allow to cool.

8. 8

   In skillet over medium high heat, fry the thinly sliced prosciutto ribbons until they are crispy.

9. 9

   Remove from skillet and drain on a paper towel.

10. 10

    Set aside.

11. 11

    To assemble, top each slice of baguette with a generous portion of cantaloupe/mozzarella mixture.

12. 12

    Top with fried prosciutto and then drizzle balsamic glaze over the top.

13. 13

    Serve and devour.

14. 14

    Notes: Because cantaloupe is so juicy, do not place on baguette slices until you are ready to serve to ensure the bread stays crispy.

* Per serving · 4 servings · Values may vary.

No additional tips available.