Crostini With Proscuitto and Tomato Melon Chutney

Course : Chutney
Serves: 15
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2 tablespoons olive oil
3/4 cup onion -- thinly sliced
1 clove garlic
1/8 teaspoon red pepper flakes
3 tablespoons dry sherry
1 medium tomato -- seeded and chopped
1 cup cantaloupe -- finely chopped
1 teaspoon honey
4 tablespoons basil -- chopped
1/4 teaspoon sugar -- salt and pepper
6 slices proscuitto
6 tablespoons fontina cheese -- grated
15 pieces crostini -- (approx. 2x3 in)

Preparation / Directions:

Saut‚ onion, garlic and red pepper flakes in olive oil in medium saut‚ pan over moderate heat for about 8 minutes till golden at edges. Add Sherry. Cook till dry. Add tomato, 1/2 cup of cantaloupe, honey, 2 tablespoons of basil, sugar, salt and pepper. Cook 2 minutes. Pour into strainer. Let drain a minute, do not press. Return liquid to pan. Cook for about 2 minutes till reduced to about 1 tablespoon. Stir back into chutney. Season well with salt and pepper. Let cool. Adjust seasoning. Lay out one strip of Proscuitto; sprinkle with 2 tablespoons cheese. Press on another slice of Proscuitto. Cut diagonal slices to form 5 triangles. Repeat with remaining cheese and Proscuitto to form 15 triangles. Lay one triangle over each crostini, top with 1 1/2 teaspoon chutney. Delicious with Woodbridge White Zinfandel.


Nutritional Information:

43 Calories (kcal); 3g Total Fat; (58% calories from fat); 1g Protein; 3g Carbohydrate; 3mg Cholesterol; 24mg Sodium

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