Ingredients
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1 lb fresh cut cantaloupe chunks
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3 tbsp olive oil, divided
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Bamboo skewers, soaked
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16 slices baguette
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1 cup ricotta
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1/4 cup grated Parmesan cheese
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1/4 cup shelled roasted salted pistachios
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1/4 cup small mint leaves
Steps
1
Set grill to medium-high. In a medium bowl, toss cantaloupe with 1 tablespoon oil, salt and pepper. Thread onto skewers and grill until grill marks appear, turning occasionally, about 4 minutes. Brush baguette slices with remaining 2 tablespoons oil and grill 2 minutes per side, until grill marks appear and bread is toasted.
2
Meanwhile, in a small bowl, stir together ricotta and Parmesan. Finely chop pistachios.
3
Remove cantaloupe from skewers and finely chop. Spread ricotta mixture on baguette slices. Spoon cantaloupe onto baguette slices. Garnish with pistachios and mint.
