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Cantaloupe Bruschetta with Modena Balsamic Glaze
6
30 mins
Ingredients
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1/2 Cantaloupe, skinned and diced
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8 oz. Mozzarella, diced
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1/4 cup Basil, chiffonade
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1 loaf French Baguette, sliced on the bias
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Note: Because cantaloupe is so juicy, do not place on baguette slices until you are ready to serve to ensure the bread stays crispy.
Instructions
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1.
In a large bowl, combine cantaloupe, mozzarella and basil. Gently toss to combine. Set aside.
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2.
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.
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3.
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.
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4.
To assemble, top each slice of baguette with a generous portion of cantaloupe/mozzarella mixture. Top with fried prosciutto and then drizzle STAR Modena Balsamic Glaze over the top. Serve and devour.
