Grilled Cantaloupe and Blue Cheese Butter Crostini

If you’ve never tried grilling cantaloupe before, you’re in for a treat. Giving cantaloupe a good char on the grill brings out a different, more savory side to the beloved melon—which plays well with grilled baguette crostini and soft blue cheese butter.

Blue Cheese Butter

  •  1 stick Danish unsalted butter, room temperature
  •  4 ounces blue cheese, crumbled

Grilled Cantaloupe Crostini

  •  1 baguette, cut diagonally into ½-inch thick slices
  •  1 Tablespoon olive oil
  •  Kosher salt
  •  freshly ground black pepper
  •  ½ small cantaloupe, peeled and cut into wedges
  •  2 Tablespoons Unsalted Danish Creamery Butter
  •  2 ounces prosciutto, chopped bite-sized pieces
  •  pomegranate seeds, for garnish
  •  honey, for drizzling

Blue Cheese Butter

  • Place butter and blue cheese in a small bowl. Mash together with a fork until well mixed; set aside.

Grilled Cantaloupe Crostini

  • Preheat grill to medium-high heat.
  • Place baguette slices on a baking sheet and brush both sides of bread with olive oil. Season with salt and pepper and toss to coat. Grill crostini for 2-3 minutes per side or until golden brown and lightly charred. Transfer to a large platter.
  • Grill cantaloupe for 3-5 minutes per side, or until grill marks form. Transfer melon to a cutting board and roughly chop.
  • In a large skillet, melt the butter over medium-high heat. Add the prosciutto pieces in an even layer. Cook until crisp and golden, flipping halfway through, about 5 minutes total. Transfer to a paper towel-lined plate to cool.
  • To assemble crostini, spread a grilled baguette with blue cheese butter. Top with grilled cantaloupe chunks and sprinkle with crispy prosciutto. Garnish with pomegranate seeds and drizzle with honey before serving.

Recipes worth savoring

Orange Mango Nut Bread
Fall Harvest Salad
find-pin2024

Find Danish Creamery Butter