Image for Melon Crostini 2 Ways

This light, sweet crostini makes the perfect summer appetizer!

Base Ingredients

  • 1 baguette, thinly sliced
  • Ricotta or chèvre
  • Fresh mint or basil, for garnish (optional)

Watermelon Crostini

BASE INGREDIENTS, PLUS:
  • 2 1/2 cups of fresh seedless watermelon, small-diced
  • 1 cup balsamic vinegar
  • 2 Tbsp. honey
INSTRUCTIONS:
  1. In a saucepan, mix the balsamic vinegar and honey and heat over medium-high. Simmer, stirring occasionally, until mixture has thickened and reduced by half, about 15-20 minutes. Remove from heat and set aside.
  2. Lightly toast baguette slices in the oven (set to broil) or on the grill.
  3. Spread ricotta or chèvre on each toast and top with diced watermelon. Drizzle with balsamic reduction and garnish with fresh herbs, if desired.

Cantaloupe Crostini

BASE INGREDIENTS, PLUS:
  • 1 cantaloupe, seeded and small-diced
  • Zest of 1 lemon
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbsp. honey
INSTRUCTIONS:
  1. Combine ricotta or chèvre with lemon zest, salt and pepper. Set aside.
  2. Lightly toast baguette slices in the oven (set to broil) or on the grill.
  3. Spread cheese mixture on each toast and top with cantaloupe. Drizzle with honey and garnish with fresh herbs, if desired.

 

 

Image by Celisia Stanton