For those of us who now have to jump, wiggle and Spanx our way back into our regular everyday clothes, here’s a treat that’ll get your the carbs you crave with an extra dose of fruit, sass and limited guilt – Cantaloupe Bruschetta. And right now, I can use all the help I can get.
My boots finally came today – two days under the wire for me to don them on this weekend’s trip to Virginia. And since I tore through my local Eddie Bauer outlet on a surprisingly quiet Black Friday, it only seemed reasonable, and utterly necessary, to get some fashionable boots to go with ’em. To go with that moutainy chick look an all.
Except the struggles don’t end there. Me and tall boots do not have a favorable history – rather we have a non existent history, due to the fact that my calves are the size of most “normal sized” humans thighs. Thank you mom for the Czech “sturdiness” and nearly blind left eye. Yes, yes – there are extended calf boots, even Frye’s has ’em. And for eons I have lusted after them. But I need E.x.t.e.n.d.e.d size boots – 17 ½” calves here people! This is no joke. And ALL muscle – in a riduculous-draft-horses-have-smaller-legs-than-me calves kinda way. To the Fat Woman catalog!! So these are what I came out with, in brown. Not bad eh? A little rough, little buckley, a little freakin’ perfect. Except jeans and boot socks won’t fit under them, just the jeans. Oh well. What’s a Czech girl to do?
So after a jaunt to the gym to rack up my 5th mile of the day I was craving these. And they never fail to deliver with sweet cantaloupe (which I usually am not a fan of unless perfectly ripe), fresh mozzarella, basil, and for good measure some crispy prosciutto. Oh and well duh – a drizzle (hefty pour) of Balsamic of Modena Glaze. I can’t get enough of these glazes. Because they’re perfect on everything – like this too. It was only on TV!
Really – of all things, there are worse things to eat my ginormous-calved feelings with.
Cantaloupe Bruschetta with Balsamic of Modena Glaze
1/2 Cantaloupe, skinned and diced
8 ounces Mozzarella, diced
4 ounces Prosciutto, thinly sliced and fried
1/4 cup Basil, chiffonade
1 loaf French Baguette, sliced on the bias
2 Tbsp STAR Garlic Infused Olive Oil
1/3 cup STAR Family Reserve Modena Balsamic Glaze
In a large bowl, combine cantaloupe, mozzarella and basil. Gently toss to combine. Set aside. Turn on oven broiler and place rack nearest to the element. Lay sliced baguette onto a baking sheet and drizzle or brush with garlic olive oil. Place bread into broiler to toast. Remove once golden brown and allow to cool.
In skillet over medium high heat, fry the thinly sliced prosciutto ribbons until they are crispy. Remove from skillet and drain on a paper towel. Set aside.
To assemble, top each slice of baguette with a generous portion of cantaloupe/mozzarella mixture. Top with fried prosciutto and then drizzle STAR Modena Balsamic Glaze over the top. Serve and devour.
*Note* Because cantaloupe is so juicy, do not place on baguette slices until you are ready to serve to ensure the bread stays crispy.
Original by Megan Pence-Keno
*Note* Star Fine Foods provided me with their line of Glazes that I have used to create this recipe. I was compensated for this recipe, but all opinions of the glaze are my own. It’s amazing stuff, really really.