summer crostini with prosciutto, goat cheese & homemade canteloupe jam

Step 1

preheat the oven to 425 degrees.

Step 2

add olive oil & salt to the bottom of a cookie sheet. place each piece of thinly sliced baguette onto the pan & slide it around in the salt & olive oil. turn & repeat, so each side is evenly coated in seasoning. repeat with all slices of baguette.

Step 3

arrange herbs over the bread.

Step 4

bake for 22 minutes, rotating the pan halfway through, until the crostini are crisp & golden brown.

Step 5

in a heavy-bottomed pan, combine diced cantaloupe, honey, sugar, water, lemon juice, & a pinch of salt.

Step 6

simmer over medium heat until reduced & thickened.

Step 7

if you’d like a smoother jam, run it through a blender.

Step 8

cantaloupe jam can be stored in an airtight container in the fridge for up to 1 month.

Step 9

onto each crostini, add 2 T cantaloupe jam, 1/2 slice of prosciutto*, & a few pieces of crumbled goat cheese.

Step 10

serve with chilled white wine or dry rosé!