Monday, August 25, 2014

Last Call For Summer Melons: Cantaloupe Bruschetta

A few weeks ago Greg and I went back to Pennsylvania for my family reunion.  The weather was unseasonably perfect with very low humidity.  This made it possible for us to sit out on my Aunt and Uncle's deck to enjoy every meal together, with wine and cocktails in between. The converstions were endless full of story telling, catching up, very loud laughter and funny banter between the cousins.

But if you know me and my family, you know that when we get together the biggest discussion is always what we are eating next.  No really, you could be just taking your first bite of your breakfast and someone at the table is already asking what we are having for lunch.  Fortunately for all of us, our long weekend together did not disappoint when it came to food.  There was seafood night which included crabs, and clams for days, some of my favorite Cambodian meals, and appetizer night made by all of the cousins.  Even the little kids helped out!  

Each couple was to prepare two appetizers to share and everyone was so creative!  We had mini shrimp tacos, two kinds of chicken skewers, pulled pork sliders that Greg will be sharing soon to kick of football season, bacon wrapped scallops, a creamy spinach and artichoke dip, a fresh tabouli salad and of course mini pizza's for the kids.  (There was more but the list would be really long!)  What stuck out to me the most that night was cantaloupe wrapped in roast beef, which in turn inspired this bruschetta.  I had forgotten how wonderful a delightfully sweet cantaloupe can pair with something salty and make such a great summer appetizer.  So while summer is ending and our vacations are over,  I thought what a nice way to remember how sweet summer was and how lovely it was to spend four amazing (slightly over indulgent) days with my family.

Cantaloupe Bruschetta

1-1/2 cups cantaloupe, cut into small cubes
3/4 cup fresh Mozzarella, cut into small cubes
1/4 cup fresh basil, chopped
1 French baguette, sliced
Olive Oil
Balsamic Vinegar, high quality
1/4 lb Prosciutto or Roast Beef, thinly sliced (optional)

Pre-heat oven to 400 degrees.

Brush the baguette slices with olive oil.  Place the bread on a baking sheet and toast in the oven for about 10 minutes until warmed an slightly brown.

In a medium bowl combine the cantaloupe, mozzarella and basil.  If using the prosciutto or roast beef place half a slice of the meat on top of the toasted baguette then top with the cantaloupe mixture and drizzle with balsamic vinegar.  If you are not using the meat simply top the toasted baguette with the cantaloupe mixture and drizzle with balsamic vinegar.  Makes about 20-25 pieces.