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Sunday, July 8, 2018

Cantaloupe Butter & Prosciutto Toasts


I have always taken the road less traveled, whether with food, love, career, life or even just trying to get to brunch today. However, today I am going to blame the GPS in my car, whereas the majority of the time it is just me marching to the beat of my own drum. That is how that saying goes, right? As a side note, besides taking the road less traveled, I also excel at taking common sayings and jacking them up so bad that they are unrecognizable. Ugh!!
 

 

 
So this weekend I decided to take the road less traveled when it came to food. We have all heard of the Italian melon and prosciutto dish, however I found a recipe for cantaloupe butter with prosciutto and I decided I must try it. I promptly asked for the opinion of my family, as to whether or not they thought my experiment would be successful, and the comments were mixed. The most positive comment being a,”sure give it a try.” And the less than motivational comment consisting of a wrinkled up nose in disgust and a,”oh hell no.”

 However, never being one to be persuaded once I get an idea in my head I decided to give this recipe a shot. I did have a back-up potato salad because ya know who doesn’t have a back-up potato salad ready at all times. Ya know kind of one of those “in case of an emergency break glass,” kind of things.


Now just in case you wanted to know a few things about cantaloupes let me help you out:

·         In Australia, cantaloupes are known as “rockmelons,” doesn’t that sound way more badass than cantaloupe?

·         Supposedly cantaloupes were brought to America by Christopher Columbus in 1492. So sure our history books are incorrect over the whole Columbus discovering America thing, but hell we got cantaloupes!! #winning

·         Cantaloupes protect you from UV rays. So does that mean I can rub it all over my body and than eat it? Wow this blog just got super creepy…and well sticky….

·         For a little cantaloupe history, they were first cultivated in Italy in the 1700s in a village called Cantalup. Gosh, I wonder where they got their name? Not a very creative naming convention, ay.
But let me just say my cantaloupe butter and prosciutto bruschetta dish nailed it!! It had the same flavors as the Italian melon/prosciutto dish, however with the addition of bread and butter. And seriously who does not like bread and butter so I was winning all day long?!




















This recipe is also beyond easy. Soften a stick of butter. Yeah I know a stick of butter is not on the healthy side, but in my defense I did say butter and not margarine. Put the butter, ½ cup chopped cantaloupe and 2T orange juice into the food processor.

 At this point in the recipe, I will fully admit that my concoction almost ended up in the trash as it started to separate and I started to hyperventilate. However, I stuck to my conviction and I added the chopped 2tsp tarragon, salt and pepper and processed some more. The mixture started to come together and I started to get a bit more confident.

 
Next, I toasted my baguette slices. As a general rule, I toast my baguette slices in a 375 degree oven for 10 minutes. You may want to move them or flip them around, depending on how temperamental your oven is.

Once the baguette is toasted,  spread with the cantaloupe butter and place a ¼ of a slice of prosciutto on top. Yum!!

The sweet from the cantaloupe along with the salty flavor from the prosciutto and the creamy texture of the butter was just downright awesome!! Plus I have to admit it was pretty funny trying to describe to people what they were eating, which warranted another round of confusion, excitement and alarm, once the details were divulged. Hope everyone had a safe and happy holiday weekend! Cheers!
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