Preparation:
Saut‚ onion, garlic and red pepper flakes in olive oil in medium saut‚ pan over moderate heat for about 8 minutes till golden at edges.
Add Sherry. Cook till dry. Add tomato, 1/2 cup of cantaloupe, honey, 2 tablespoons of basil, sugar, salt and pepper. Cook 2 minutes. Pour into strainer. Let drain a minute, do not press. Return liquid to pan. Cook for about 2 minutes till reduced to about 1 tablespoon. Stir back into chutney. Season well with salt and pepper. Let cool. Adjust seasoning.
Lay out one strip of Proscuitto; sprinkle with 2 tablespoons cheese. Press on another slice of Proscuitto. Cut diagonal slices to form 5 triangles. Repeat with remaining cheese and Proscuitto to form 15 triangles.
Lay one triangle over each crostini, top with 1 1/2 teaspoon chutney.
Delicious with Woodbridge White Zinfandel. |
