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crostini
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5 from 3 votes

Arugula and Prosciutto Crostini

Ingredients

  • 1/2 cup cantaloupe, cut into a small dice (pieces)
  • 6 slices prosciutto, torn and cut into smaller strips
  • 12 slices of baguette cut on the bias, 1/4 inch thick
  • 1 cup ricotta cheese
  • 1 cup arugula
  • Black pepper
  • olive oil for drizzle

Glaze (optional)

  • 2 tbsp honey
  • 2 tbsp balsamic vinegar or pomegranate syrup

Instructions

  • Preheat oven to 400 F. Lay sliced baguette on a cookie sheet. Drizzle all over with olive oil and a sprinkle of salt and pepper. Flip and drizzle on more oil.
  • Place in oven and toast for about 4-5 minutes watching closely as they start to turn golden brown. Turn them over and give them one more minute. Remove from oven and place toasts on serving platter or board.
  • On each piece, evenly smear on ricotta cheese. Carefully layer on prosciutto, some arugula and finish with cantaloupe.
  • Just before serving drizzle each piece of toast with olive oil & some cracked black pepper. Serve immediately.
  • If using glaze, drizzle on just before serving.

Glaze

  • Mix together honey and balsamic vinegar, stirring well before drizzling on. Pomegranate molasses is sweet enough and can be drizzled on as is.