Cantaloupe Butter and Prosciutto Toasts

Cantaloupe Butter and Prosciutto Toasts

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Makes: 8 servings

Yield: 28 toasts

Prep: 20 mins

  • 2 tablespoons fresh orange juice
  • 1/2 cup chopped ripe cantaloupe
  • 1 4 ounce stick  unsalted butter, softened
  • 2 teaspoons chopped fresh tarragon, plus more for sprinkling
  • 1 pinch salt and pepper
  • 1 baguette, thinly sliced crosswise into 28 pieces and toasted
  • 14 thin slices prosciutto, halved
  1. In a food processor, mix the juice into the cantaloupe. Add the butter; puree. Pulse in the tarragon, salt and pepper.
  2. Spread the cantaloupe butter onto the toasts. Top with a halved prosciutto slice; sprinkle with more tarragon.