Cantaloupe, Pancetta & Feta Crostini

I am excited for all of the delicious summer fruits and vegetables that will now be hitting the supermarkets and farmers markets. Two of my favorite things about the summer are the local, fresh fruits and vegetables, and summer entertaining.

Made with only a few ingredients, this simple appetizer is perfect to serve at a party or bring to a potluck because of the fresh flavors and minimal prep time. You can easily transport crostini by bringing the topping and toasted baguettes in separate containers and only topping them before serving. 

This recipe for Cantaloupe, Pancetta, and Feta Crostini is a fresh combination of salty and sweet. The flavors of the peppery arugula, salty pancetta and feta, and sweet cantaloupe together tastes like perfection. These will be a hit at your next get-together!

Want to try other crostini recipes? Here’s a delicious Steak Crostini with Blue Cheese Spread, a Gorgonzola, Grape and Honey Crostini, and a Roasted Turkey and Blue Cheese Crostini.

Cantaloupe, Pancetta & Feta Crostini

Serves 8-10 | Finish in 25 minutes
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This recipe for Cantaloupe, Pancetta, and Feta Crostini is a fresh combination of salty and sweet. The flavors of the peppery arugula, salty pancetta and feta, and sweet cantaloupe together tastes like perfection. These will be a hit at your next get-together!

Ingredients

1 baguette

2 cups arugula

4 oz. cubes pancetta

2 cups diced cantaloupe

2 tablespoons balsamic vinegar

2 tablespoons Extra Virgin Olive Oil

1/4 tsp. salt

1/4 tsp. pepper

Feta Cheese Crumbles, as desired

Directions

  1. Preheat the oven to 425. Slice the baguette into 15-20 pieces and drizzle with 2 Tbls olive oil. Bake for about 5 minutes or until crispy.
  2. Meanwhile, sauté the pancetta over medium-high heat until crispy. Set aside.
  3.  In a bowl, mix together the arugula, cantaloupe, balsamic vinegar, salt and pepper. Toss in the cooked pancetta. Divide the topping between the 15-20 crostini and shake the Feta Crumbles on top.

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