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Cold appetizers

Grilled Cantaloupe and Ricotta Crostini
Ingredients
Fresh cantaloupe gets even juicier and sweeter on the grill (it works especially well with slightly underripe melon).
1 lb. fresh cut cantaloupe chunks
3 Tbsp. olive oil, divided
Bamboo skewers, soaked
16 slices baguette
1 cup ricotta
1/4 cup grated Parmesan cheese
1/4 cup shelled roasted salted pistachios
1/4 cup small mint leaves
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Grilled Cantaloupe and Ricotta Crostini

Grilled Cantaloupe and Ricotta Crostini

Grilled Cantaloupe and Ricotta Crostini
  • Servings:Serves 8
  • Prep Time:20 minutes
  • Cook Time:8 minutes
directions
Set grill to medium-high. In a medium bowl, toss cantaloupe with 1 tablespoon oil, salt and pepper. Thread onto skewers and grill until grill marks appear, turning occasionally, about 4 minutes. Brush baguette slices with remaining 2 tablespoons oil and grill 2 minutes per side, until grill marks appear and bread is toasted.
Meanwhile, in a small bowl, stir together ricotta and Parmesan. Finely chop pistachios.
Remove cantaloupe from skewers and finely chop. Spread ricotta mixture on baguette slices. Spoon cantaloupe onto baguette slices. Garnish with pistachios and mint.
Source: Hannaford fresh Magazine, May June 2024
 
 
 
 
 
 
 
 
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