Prosciutto-Wrapped Crostini With Melon Salsa Crudo

I served this great bread with our Easter Dinner, and it was awesome! Do not skimp on the cheese (use the good stuff, not that awful green can stuff!) or EVOO, use the best oil you can find! From Easy Entertaining with Michael Chiarello

• Ready In: 20 mins
• Yields: 24 Crostini

Ingredients

• 1  loaf  long  country bread, such as Pugliese
•  extra virgin olive oil
•  salt & freshly ground black pepper
• 1  cup parmesan cheese
• 1  small red onion, minced
• 2  tablespoons champagne vinegar
• 1  ripe cantaloupe
•  salt
• 2  tablespoons  minced flat leaf parsley
• 12  slices prosciutto, sliced in 1/2 crosswise

Directions

1. Preheat the oven to 375 degrees F.
2. Cut the loaf of bread in half crosswise, then cut each half lengthwise into 1-inch thick slices. Lay the slices in a single layer on baking sheets. Generously drizzle the top side of each slice with olive oil and season with salt and pepper to taste. Sprinkle the Parmesan over the slices. Cook in the oven until golden brown, about 10 to 12 minutes. Set aside.
3. Marinate the onions in the vinegar for 5 minutes. While the onion is marinating, peel, seed and dice the melon and place in a bowl.
4. Add the diced melon to the onions, season with salt and stir to blend together. Add the minced parsley and stir to combine.
5. Wrap the end of each crostini with a piece of prosciutto.
6. Arrange on a platter and spoon a tablespoon of melon salsa on each and serve. Serve remaining salsa on the side.