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.
Category
Prep Time
30 minutes
Cook Time
--

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.

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