{"id":16581,"date":"2021-08-05T09:02:33","date_gmt":"2021-08-05T08:02:33","guid":{"rendered":"https:\/\/healthylittlecravings.com\/?p=16581"},"modified":"2022-09-29T10:21:01","modified_gmt":"2022-09-29T09:21:01","slug":"prosciutto-and-melon-crostini","status":"publish","type":"post","link":"https:\/\/healthylittlecravings.com\/en\/prosciutto-and-melon-crostini\/","title":{"rendered":"Prosciutto And Melon Crostini With Goat Cheese"},"content":{"rendered":"\n

If I think about Summer in Italy, I think about two things: caprese salad and prosciutto e melone<\/em> (prosciutto and melon). Two delicious ideas for a meal or as appetizer for a cocktail party.<\/p>\n\n\n\n


I LOVE this combo, but I wanted to take it to the next level. And that's why I made these delicious and refreshing prosciutto and melon crostini with flavorful goat cheese<\/strong> (and herbs)!
If you like sweet and savory, you definitely need these.
(Also an amazing easy appetizer!)<\/p>\n\n\n\n

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Jump to recipe<\/a><\/div>\n<\/div>\n\n\n\n
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Where does melon and prosciutto come from? An Italian combo.<\/h2>\n\n\n\n

Ok, to be honest, I am not really sure it's a typical Italian combination.
But it reminds me so much of Summer in Italy. And my childhood too.
When I was a kid indeed I used to go on vacation to a nice place near Venice, called Caorle, and, in the hotel where we stayed, they ALWAYS served prosciutto e melone<\/em> as an appetizer.<\/p>\n\n\n\n

I found an article<\/a><\/strong> that says the origin of this combination comes from Ancient Greece, when people used to combine two contrasting elements, like sweet-savory, wet-dry, cold-hot. That is why prosciutto and melon works: it's a play of flavors, consistencies, texture.<\/p>\n\n\n\n

Pay attention to quality of ingredients and...<\/h2>\n\n\n\n

The thing about these two ingredients is that they perfectly match: the fruity aromas of cantaloupe melon are amazing with the volatile compounds in ham.<\/p>\n\n\n\n

Pay attention though: Niki Segnit in <\/em><\/strong>\"The flavor thesaurus\"<\/em><\/strong> <\/a>says \"don't overwhelm the ham with huge briquettes of melon, or use underripe melons - the lovely, buttery texture of a ripe one is half the point of the pairing.\"<\/em>
And also: \"But then it shouldn't be so ripe that its aroma catches like hair lacquer at the back of your throat.\"<\/em><\/p>\n\n\n\n

So, yes. As usual, it's extremely important that you choose high quality ingredients: that include a ripe good cantaloupe<\/strong> (when you purchase it, take a moment: it should smell good already) and a tasty prosciutto crudo.<\/strong>
In my recipe, good goat cheese and sourdough bread are important as well.<\/p>\n\n\n\n

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...time!<\/h2>\n\n\n\n

Although we said the beauty of this combo is the contrast between sweet-savory, wet-dry and cold-hot<\/strong>, the ingredients shouldn't be too cold (or too hot. Best at room temperature).
But you should also avoid assembling everything too far in advance, otherwise prosciutto, being a salty ingredient, will draw out all the juice from the melon.<\/p>\n\n\n\n

Also very important: toast your bread so you get those beautiful toasted aromas, but wait a few minutes before spreading the goat cheese and assembling everything.<\/p>\n\n\n\n

HOW TO MAKE IT.
[Which melon should you use? And which prosciutto?]<\/h2>\n\n\n\n

This prosciutto and melon appetizer is one of those delicious recipes that you absolutely need to make in hot Summer days.
And it's super easy to prepare:<\/p>\n\n\n\n