Wednesday, November 14, 2012

Cantaloupe Bruschetta with Modena Balsamic Glaze

Cantaloupe Bruschetta
We are so excited to share this recipe developed by Megan Pence-Keno of for Star Fine Foods using our new STAR Family Reserve Modena Balsamic Glaze.

Cook Time: 10 Minutes
Servings: 6

1/2 Cantaloupe, skinned and diced
8 ounces Mozzarella, diced
4 ounces Prosciutto, thinly sliced and fried
1/4 cup Basil, chiffonade
1 loaf French Baguette, sliced on the bias
2 Tbsp STAR Family Reserve Garlic Infused Olive Oil
1/3 cup STAR Family Reserve Modena Balsamic Glaze

In a large bowl, combine cantaloupe, mozzarella and basil. Gently toss to combine. Set aside. Turn on oven broiler and place rack nearest to the element. Lay sliced baguette onto a baking sheet and drizzle or brush with garlic olive oil. Place bread into broiler to toast. Remove once golden brown and allow to cool.

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In skillet over medium high heat, fry the thinly sliced prosciutto ribbons until they are crispy. Remove from skillet and drain on a paper towel. Set aside.

To assemble, top each slice of baguette with a generous portion of cantaloupe/mozzarella mixture. Top with fried prosciutto and then drizzle STAR Modena Balsamic Glaze over the top. Serve and devour.

*Note* Because cantaloupe is so juicy, do not place on baguette slices until you are ready to serve to ensure the bread stays crispy.

Recipe developed by Megan Pence-Keno of for STAR Fine Foods


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