Creamy ricotta is a delicious base for sweet melon and crunchy pistachios. This guest-worthy app is great with cocktails on the porch.
1. Set grill to medium-high. In medium bowl, toss the cantaloupe with 1 tbsp oil, salt, and pepper. Thread onto skewers and grill 4 min., until grill marks appear, turning occasionally. Brush the baguette slices with remaining 2 tbsp oil and grill 2 min. per side, until grill marks appear and bread is toasted.
2. Meanwhile, in a small bowl, stir together the ricotta and Parmesan. Shell and finely chop the pistachios
3. Remove cantaloupe chunks from skewers and finely chop. Spread ricotta mixture on baguette slices. Spoon cantaloupe onto baguette slices. Garnish with pistachios and mint.