Prosciutto and Melon Crostini

When you want an appetizer that feels special but doesn’t take much effort, prosciutto and melon crostini deliver every time.

The salty, savory prosciutto pairs perfectly with the sweet freshness of cantaloupe.

Layer them on crisp toasted bread with a creamy spread.

You get a bite that balances flavor, texture, and freshness.

It feels both elegant and easy.

I started making prosciutto and melon crostini during summer when melon is at its best.

Now, they’re a year-round favorite in my kitchen.

You can whip them up for a dinner party or a casual happy hour.

Sometimes, I just make them as a light snack when I want something beyond cheese and crackers.

They’re flexible—you can swap in ricotta, burrata, or goat cheese.

Finish with balsamic glaze, fresh basil, or mint.

The process is quick, from toasting the bread to layering each topping.

With a few tips, you’ll make crostini that stay crisp and look great on a platter.

They taste like something from a café in Italy.

Why You Will Love Prosciutto and Melon Crostini

You get the best of both worlds with this appetizer.

Salty prosciutto balances perfectly with the sweetness of ripe melon.

It’s inspired by the Italian classic prosciutto e melone, but served on crisp bread.

You don’t need many ingredients.

A baguette, some ricotta or goat cheese, fresh basil, and a drizzle of balsamic glaze turn a simple pairing into something special.

I like how flexible these prosciutto and melon crostini are.

You can swap cantaloupe for honeydew or ricotta for burrata.

Add a touch of honey if you want more sweetness.

Every version gives you that sweet-salty bite.

Here’s why you’ll enjoy making them:

• Quick to prepare: Toast the bread, layer the toppings, and you’re done in minutes.
• Light and fresh: Perfect for warm days, picnics, or dinner parties.
• Elegant but simple: They look impressive on a platter, yet they’re easy enough for a casual snack.
• Customizable: Use different cheeses, herbs, or even drizzle with olive oil instead of balsamic.

You can toast the bread ahead of time and prep the toppings.

Assemble just before serving so the crostini stay crisp.

It makes entertaining less stressful.

How To Make Prosciutto and Melon Crostini

This appetizer comes together with just a few fresh ingredients.

You’ll balance salty prosciutto, sweet cantaloupe, creamy cheese, and crisp toasted bread.

Ingredients

You don’t need many items, but each one matters.

Pick a ripe cantaloupe that feels heavy for its size.

A firm but juicy melon holds its shape on the crostini.

A baguette works best since it slices evenly and toasts well.

You’ll also need thin slices of prosciutto, preferably Prosciutto di Parma.

For the creamy layer, use whipped ricotta, goat cheese, or mascarpone.

Each gives a slightly different flavor, but all pair nicely with melon.

Brush the bread with olive oil before toasting.

A drizzle of balsamic glaze adds tangy sweetness.

Fresh basil leaves or chiffonade give a fresh finish.

• 1 baguette
• 3–4 oz prosciutto
• 1 ripe cantaloupe
• 1 cup ricotta or goat cheese
• 2 tbsp olive oil
• 1–2 tbsp balsamic glaze
• Fresh basil leaves

Instruments

You don’t need special equipment.

A sharp bread knife helps you cut even slices.

A cutting board gives you space for bread and melon prep.

To toast the bread, use an oven broiler, toaster oven, or grill pan.

I usually go with the broiler because it’s quick.

For the melon, a regular knife works, but a melon baller gives small round pieces.

A whisk or fork is handy if you want to whip the ricotta.

Keep a pastry brush or spoon nearby to spread olive oil on the bread.

Have a small spoon ready for drizzling balsamic glaze.

Step-By-Step Instruction

Slice your baguette into pieces about ¾ inch thick.

Brush both sides lightly with olive oil.

Toast them under the broiler for 2–3 minutes per side until golden.

While the bread toasts, cut the cantaloupe.

Slice thin wedges, cubes, or use a melon baller for small rounds.

Pat them dry with a paper towel so they don’t make the bread soggy.

Spread a thin layer of cheese on each toasted slice.

Ricotta gives a mild creaminess, while goat cheese adds a tang.

Fold a slice of prosciutto and place it on top of the cheese.

Add a piece of melon right over it.

The layering keeps the bread sturdy.

Finish with a drizzle of balsamic glaze and a few basil leaves.

Serve right away so the bread stays crisp.

Tips & Tricks

I’ve made these crostini many times for small gatherings.

A few details always make the difference.

Simple adjustments help you get the best flavor and texture.

• Slice your bread thick enough. About ¾ to 1 inch works best so the base stays sturdy. Thin slices get soggy or break apart.

  
  

• Toast both sides. Brushing or drizzling olive oil before broiling helps the bread turn golden and crisp. Flip the slices for even color.

  
  

• Whip the ricotta. A quick whisk makes it smooth and spreadable. This coats the bread evenly and gives a lighter texture.

  
  

• Cut melon into thin slices. You can fold or layer them easily. Thick chunks often slide off when you take a bite.

  
  

• Don’t overload the toppings. A little prosciutto, melon, and cheese go a long way. Balanced layers make them easier to eat.

  
  

• Assemble close to serving. Toast bread and prep ingredients ahead, but wait to assemble until about 30–60 minutes before serving.

  
  

• Add fresh herbs. A sprinkle of basil or mint brightens the flavors.

  
  

These small habits make the crostini hold up better.

They taste fresher when you share them.

Ingredient Substitute

Sometimes you may not have every ingredient on hand.

You can still make delicious crostini with a few swaps.

I’ve tried different versions when I couldn’t find certain items.

If you can’t get Prosciutto di Parma, try:

• Serrano ham for a similar salty flavor.
• Bresaola if you prefer lean cured beef.
• Smoked salmon for a lighter, seafood twist.

For the cheese layer, if spreadable goat cheese isn’t available, try:

• Whipped ricotta for a mild and creamy base.
• Cream cheese for a smooth texture that pairs well with melon.
• Mascarpone if you want something rich and slightly sweet.

Instead of a balsamic reduction, you can drizzle:

• Honey for a touch of sweetness.
• Fig jam for a fruity balance with the salty topping.
• Lemon juice if you prefer a fresh, tangy finish.

Even the bread can be flexible.

If you don’t have a baguette, use sourdough slices or ciabatta.

Just make sure the bread is toasted enough to hold the toppings.

These swaps give you room to adjust the recipe to what you already have.

You’ll still keep that balance of salty, sweet, and creamy flavors.

What To Serve With Prosciutto and Melon Crostini

When you set out a tray of prosciutto and melon crostini, you want sides and drinks that balance the salty-sweet flavors.

Keeping things simple works best.

You can pair them with a few light cheeses.

Burrata, fresh mozzarella, or a soft goat cheese give a creamy contrast.

A small cheese plate beside your crostini makes it feel like a complete spread.

For crunch, add something plain and crisp.

A sliced baguette, olive oil crackers, or toasted ciabatta work well.

Keep the flavors mild so they don’t compete with the melon and prosciutto.

Fresh herbs and greens brighten the plate.

A handful of arugula tossed with lemon juice or a sprinkle of mint leaves makes the crostini taste even fresher.

I often tuck a few leaves right onto the platter.

You’ll also want a drink that cuts through the richness.

A chilled glass of Pinot Grigio, a light rosé, or even Prosecco pairs nicely.

If you prefer non-alcoholic, sparkling water with lemon or iced herbal tea keeps things refreshing.

For extra texture, small bowls of pistachios, almonds, or Castelvetrano olives fit right in.

These little bites round out the board.

How To Store Prosciutto and Melon Crostini

When I first started making these crostini for family gatherings, I learned quickly that storage makes all the difference.

The melon releases moisture, and the prosciutto can lose its texture if you don’t handle them carefully.

With a few simple steps, you can keep them fresh for longer.

Always store leftovers in an airtight container in the refrigerator.

Place a layer of paper towel at the bottom to absorb excess moisture.

This helps prevent the bread from becoming soggy.

If you’re preparing them ahead, store the components separately.

Keep the sliced melon in one container and the prosciutto wrapped tightly in another.

Store the crostini base (toasted bread) in a sealed bag at room temperature.

Then, assemble everything just before serving.

Here’s a quick guide I follow:

• Assembled crostini in the fridge: good for about 1 day.
• Melon and prosciutto stored separately: up to 2–3 days.
• Bread alone: stays crisp for 2–3 days in an airtight bag.

If you’re serving at a party, don’t leave them out for more than 2 hours.

On hot days, cut that time down to 1 hour.

I usually bring out a small tray, then refill as needed from the fridge.

By following these steps, you’ll keep your crostini fresh and ready to enjoy.

Nutritional Value

When you make these crostini, you get protein, healthy fats, and natural sugars. Prosciutto adds protein and sodium.

Melon brings in vitamins and hydration. Ricotta gives you calcium and extra protein.

The bread provides carbs for energy. On average, one crostini has about 150–160 calories.

The exact number depends on your bread and toppings. They’re light enough for an appetizer but still filling.

Here’s a quick breakdown per serving:

• Calories: about 150–160
• Carbohydrates: 7–10 g
• Protein: 6–8 g
• Fat: 10–12 g
• Fiber: about 1 g
• Sugar: 3–5 g

You’ll get small amounts of vitamins and minerals too. Melon adds vitamin C and potassium.

Ricotta provides calcium. Prosciutto brings iron and B vitamins, but it’s higher in sodium.

I like serving these when I want something light. You get sweet fruit, creamy cheese, and savory prosciutto.

It doesn’t feel heavy, and that’s honestly a win.