Cantaloupe & Prosciutto Crostini

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Ingrediente

  • 1 baguette (French bread or similar Italian
  • bread)
  • 1/2 cup olive oil
  • 10 ounces prosciutto (thinly sliced)
  • 1 6 ounces cream cheese, room temperature
  • 1/4 cup Monin Rock Melon Cantaloupe Syrup
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon salt
  • Yield: 20 pieces

Indicatii

  • Preheat oven to 450°
  • F.
  • Slice the baguette on a diagonal into approximately 1/2 inch thick slices.
  • Coat one side of each slice with olive oil using a pastry brush.
  • Place on a cooking sheet, olive oil side down. It is important to use the top rack of the oven while toasting
  • multiple batches may be necessary.
  • Toast for 5 to 6 minutes, until the bread just begins to turn golden brown.
  • Reduce oven heat to 375°
  • F.
  • Line a baking sheet with parchment paper.
  • Lay the prosciutto flat on parchment paper.
  • Bake until fat turns golden and meat is darker, about 10 to 15 minutes (rotating the baking sheet halfway through baking time).
  • Using tongs, carefully transfer prosciutto to paper towels, allow to drain.
  • After prosciutto cools, hand-tear into approximately 1/2 inch squares.
  • In a medium bowl, beat cream cheese, Monin®
  • Rock Melon Cantaloupe Syrup, lime juice, and salt with an electric mixer on medium speed until well blended and smooth.
  • Spread 1 to 2 tablespoons of prepared Rock Melon Spread onto each slice of toasted crostini.
  • Top with 1/2 ounce of crisp prosciutto.