Prosciutto-Melon Bites

Ingredients

• 0.5 cup cantaloupe diced finely
• 1 tablespoon olive oil extra virgin 
• 8 large mint leaves fresh thinly sliced
• 0.3 teaspoon ground pepper fresh
• 0.5 cup honeydew diced finely
• 0.8 teaspoon lemon zest 
• 2 oz pancetta finely chopped thin
• 1 pinch salt 
• 3.5 oz toasts miniature 32

Equipment

• bowl
• grill

Directions

1. Combine first 8 ingredients in a small bowl. Arrange toasts on a serving platter. Top each with 1 rounded teaspoonful cantaloupe mixture.
2. Note: For testing purposes only, we used Ile de France Le Petit Pain Grill.
3. Red Bell Pepper-Feta Toasts: Stir together 1/3 cup finely chopped roasted red bell pepper, 1/3 cup crumbled feta cheese, 2 Tbsp. minced golden raisins, 1 1/2 Tbsp. minced drained capers, 2 tsp. extra virgin olive oil, 5 thinly sliced basil leaves, and a pinch of salt and pepper. Arrange 32 miniature toasts on a serving platter. Top each toast with 1 rounded teaspoonful red bell pepper mixture. Makes 8 to 12 appetizer servings. Prep: 20 min.