Posted by: marthabernie | May 5, 2013


I love cantaloupe wrapped in prosciutto.  It’s a great starter or something you can pass on toothpicks before everyone sits down to dinner.  This recipe caught my eye in Rachael Ray’s magazine this month because it combines those great flavors.  I am going to try this the next time I have people over.


2 tablespoons fresh orange juice

1/2 cup chopped ripe cantaloupe

1 stick (4 oz.) unsalted butter, softened

2 teaspoons chopped fresh tarragon, plus more for sprinkling

1 pinch salt and pepper

1 baguette, thinly sliced crosswise into 28 pieces and toasted

14 thin slices prosciutto, halved

In a food processor, mix the juice into the cantaloupe.  Add the butter, puree.  Pulse in the tarragon, salt and pepper.  Spread the cantaloupe butter onto the toasts.  Top with a halved prosciutto slice; sprinkler with more tarragon.

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