Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  olive oil
     3/4           cup  onion -- thinly sliced
  1              clove  garlic -- minced
     1/8      teaspoon  red pepper flakes
  3        tablespoons  dry sherry
  1             medium  tomato -- seeded & chopped
  1                cup  cantaloupe -- finely chopped
  1           teaspoon  honey
  4        tablespoons  basil -- chopped
     1/4      teaspoon  sugar -- salt and pepper
  6             slices  proscuitto
  6        tablespoons  fontina cheese -- grated
  15                    crostini -- (approx. 2x3 in)

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.

Nutritional Information:

43 Calories (kcal); 3g Total Fat; (58% calories from fat); 1g Protein; 3g Carbohydrate; 3mg Cholesterol; 24mg Sodium