If you’ve never tried grilling cantaloupe before, you’re in for a treat. Giving cantaloupe a good char on the grill brings out a different, more savory side to the beloved melon—which plays well with grilled baguette crostini and soft blue cheese butter.

Ingredients

Blue Cheese Butter

•  1 stick unsalted butter, room temperature
•  4 ounces blue cheese, crumbled

Grilled Cantaloupe Crostini

•  1 baguette, cut diagonally into ½-inch thick slices
•  1 Tablespoon olive oil
•  Kosher salt
•  freshly ground black pepper
•  ½ small cantaloupe, peeled and cut into wedges
•  2 Tablespoons Unsalted Danish Creamery Butter
•  2 ounces prosciutto, chopped bite-sized pieces
•  pomegranate seeds, for garnish
•  honey, for drizzling

Procedure

Blue Cheese Butter

1. Place butter and blue cheese in a small bowl.
2. Mash together with a fork until well mixed; set aside. 

Grilled Cantaloupe Crostini

1. Preheat grill to medium-high heat.
2. Place baguette slices on a baking sheet and brush both sides of bread with olive oil. Season with salt and pepper and toss to coat. Grill crostini for 2-3 minutes per side or until golden brown and lightly charred. Transfer to a large platter.
3. Grill cantaloupe for 3-5 minutes per side, or until grill marks form. Transfer melon to a cutting board and roughly chop.
4. In a large skillet, melt the butter over medium-high heat. Add the prosciutto pieces in an even layer. Cook until crisp and golden, flipping halfway through, about 5 minutes total. Transfer to a paper towel-lined plate to cool.
5. To assemble crostini, spread a grilled baguette with blue cheese butter. Top with grilled cantaloupe chunks and sprinkle with crispy prosciutto. Garnish with pomegranate seeds and drizzle with honey before serving.