Toas-Tito Italiano With Melon And Prosciutto

As summer comes to a close in just a few short days, here is one last post in our summer fruit series.  With a little bit of Italian appetizer flair, this Toas-Tite sandwich brings a little bit of sweet and a little bit of savory.

Cantaloupe & Prosciutto Toas-Tite

Ingredients

• 2 slices of white bread
• Cantaloupe, approximately one slice diced
• Prosciutto (we used about half a slice)
• Butter

Directions

1. Butter one side of each slice of bread.
2. Very carefully preheat your Toas-Tite pie iron to reduce the amount of toasting time needed.  This will keep your cantaloupe a bit crisper.
3. Place the bread in the Toas-Tite, buttered side toward the metal clamshell of the iron.
4. Pile on your cantaloupe cubes and the prosciutto.
5. Top with the other slice of bread (buttered side toward the metal of the opposite clamshell) and close.
6. Trim the excess bread and toast.
7. Remove the sandwich from the pie iron, let cool, and enjoy with an Italian ice!

Notes from the kitchen

There are two important things to really make this Toas-Tite shine:

• A sweet cantaloupe
• Keeping your cooking time to a minimum

Without a good, ripe cantaloupe, you miss out on some of the loveliness of the sweet and savory combination, similar to the Fig, Proscuitto & Blue Cheese Toas-Tite.  And with too much cooking time, you’ll have nicely toasted bread but overly cooked-up cantaloupe.

All in all, this is a nice light Toas-Tite.  While it lacks some of the great refreshing qualities of the melon and prosciutto appetizer, have no fear.  With a whole cantaloupe and likely some extra prosciutto, you’ll have lots to go around of both Italian taste treats.

by Girl