Prosciutto and cantaloupe is a classic Italian antipasti pairing. Mostarda is a condiment of candied fruit infused with mustard and wine. This take on mostarda uses our delicious dried cantaloupe. This Dried Cantaloupe mostarda is serve on lightly charred bread with salty, fatty prosciutto.
Prep time: 0 min
Cook time: 70 min
Total time: 70 min
Ingredients
Makes 10 servings
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3/4 Cup Dry White Wine
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1/4 Cup White Wine Vinegar
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1/4 Cup Dijon Mustard
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1/4 Cup Yellow Mustard Seed
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1 Tablespoon Butter
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2 Cups Dried Cantaloupe, thinly sliced, crosswise
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1 Shallot, minced
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1 Baguette, sliced 1/2-inch thick on an extreme bias
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Olive Oil
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1 Pound Prosciutto, thinly sliced
Directions
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Combine white wine and white wine vinegar in large saucepan over high heat. Bring to a boil, reduce heat to low and whisk in Dijon mustard, mustard seeds and butter until completely incorporated.
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Add cantaloupe and shallot, and stir to combine. Bring to a simmer over low heat, and cook for 35 minutes, stirring occasionally. Transfer to serving bowl, and let cool to room temperature.
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Preheat grill or grill pan to medium heat. Brush baguette slices with olive oil, and grill for 1 minute per side, until lightly toasted with charred grill marks.
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Top each slice with 2 to 3 thin slices of prosciutto and spoonfuls of cantaloupe mostarda.