Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 12 x baguette slices, 1/4" thick
- 2 Tbsp. extra virgin olive oil
- 12 x thin prosciutto slices see * Note
- 1/2 med cantaloupe peeled, seeded,
- Â Â and diced
- 1 sm shallot diced
- 1/2 c. light brown sugar - (firmly packed)
- 1/4 c. white wine vinegar
- 1 Tbsp. chopped fresh ginger see * Note
- 2 x garlic cloves chopped
- 1/4 tsp salt
- 1/4 tsp grnd cloves
- 1/8 tsp grnd red pepper (optional)
Direcciones
- * Note: Thinly sliced country ham may be substituted for prosciutto; 1/4 tsp. grnd ginger may be substituted for fresh ginger.
- Place baguette slices on a baking sheet, and brush tops with oil. Broil 3 inches from heat (with electric oven door partially open) till toasted, turning once. Top toast with prosciutto and Cantaloupe Chutney. Serve with remaining chutney.
- For Cantaloupe Chutney: Combine first 8 ingredients and, if you like, red pepper, in a large nonaluminum saucepan; cook over medium-low heat, stirring often, 45 min or possibly till thickened. Cold. (Makes 1 1/2 c.)
- This recipe yields 12 appetizer servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 12 servings | |
| Calories 61 | |
| Calories from Fat 20 | 33% |
| Total Fat 2.29g | 3% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 54mg | 2% |
| Potassium 50mg | 1% |
| Total Carbs 10.23g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 9.83g | 7% |
| Protein 0.15g | 0% |
