Grilled Cantaloupe and Ricotta Crostini
Charred cantaloupe chunks layered on crispy grilled baguette with creamy ricotta and Parmesan spread, finished with chopped roasted pistachios and fresh mint. A light, sweet-savory appetizer combining caramelized fruit with toasted bread and herbaceous garnish.
Ingredients
- 14 oz cantaloupe chunks, fresh cut, frozen or freshhoneydew1:1fruit
- 3 tbsp olive oil
- bamboo skewers, soaked
- 16 slices baguetteciabatta1:1breadFull guide →
- 1 cup ricottamascarpone1:1dairyFull guide →
- ¼ cup Parmesan cheese, gratedPecorino Romano1:1dairydairy-freeFull guide →
- ¼ cup roasted salted pistachios, shelledwalnuts1:1nutFull guide →
- ¼ cup mint leaves, smallbasil1:1herbFull guide →
Instructions
- 1
Set grill to medium-high heat.
- 2
Toss cantaloupe with oil, salt, and pepper in a medium bowl.
- 3
Thread cantaloupe onto soaked bamboo skewers.
- 4
Grill skewers for 4 minutes, turning occasionally, until grill marks appear.
- 5
Brush baguette slices with remaining oil.
- 6
Grill baguette slices for 2 minutes per side until grill marks appear and bread is toasted.
- 7
Stir together ricotta and Parmesan in a small bowl.
- 8
Finely chop pistachios.
- 9
Remove cantaloupe chunks from skewers and finely chop.
- 10
Spread ricotta mixture on baguette slices.
- 11
Spoon chopped cantaloupe onto each baguette slice.
- 12
Garnish with pistachios and mint leaves.
Tips
Soak bamboo skewers in water for at least 30 minutes before grilling to prevent charring.
Chop cantaloupe and pistachios finely for easier eating on crostini.
For even grilling, arrange cantaloupe chunks of similar size on skewers.
Good to Know
Spread ricotta mixture on crostini just before serving. Store components separately in airtight containers; crostini up to 2 days, ricotta mixture up to 3 days refrigerated.
Grill cantaloupe and baguette slices up to 4 hours ahead. Prepare ricotta mixture and chop pistachios up to 8 hours ahead. Assemble and garnish immediately before serving.
Serve at room temperature as a first course or alongside grilled proteins and salads.
Common Mistakes
Do not oversoak cantaloupe in oil to avoid mushy texture after grilling.
Do not grill baguette more than 2 minutes per side to avoid burnt or overly hard bread.
Do not assemble crostini far in advance to avoid soggy bread from the ricotta mixture.