One of our favorite melons out of Arizona has been harvested, and is now on the shelves: Tuscan Cantaloupe! This cross between French melons and western cantaloupe is musky, firmer and almost always sweeter than the average American cantaloupe; similar to Italian strains that it gets its name from. Actually, American cantaloupes are not actually cantaloupe (you’ll find those in Europe,) but muskmelons and Tuscan style cantaloupe is as close to the real deal as you can get!

Their green or tan ridges act as a convenient indicator of what’s inside. Tuscans with dark, bluish streaks will generally be sweeter and quite crisp. Lighter stripes suggest that the melon will be softer with a more complex flavor. It all comes down to preference, but either way, you’re in for a treat!

Here in the Texas, we sometimes like a good pinch of salt on our cantaloupe. Here is an upscale twist on this delicious combination:

Rosemary Prosciutto Cantaloupe Melts

Ingredients
8 slices Tuscan or rustic bread
3 Tbsp. rosemary-infused olive oil
Salt and pepper to taste
8 pieces Prosciutto, thinly sliced
8 slices Mozzarella cheese, sliced thin
8-12 slices Cantaloupe, sliced thin

Directions
Brush slices of bread on 1 side with rosemary oil and season with salt and pepper. Bake in a 400 degrees F oven for 5-6 minutes to lightly toast. Remove from oven.
Place 2 slices of prosciutto on four slices of bread. Top remaining four pieces with 1-2 slices of mozzarella. Place bread back in oven for 4-6 minutes until cheese is melted and prosciutto is slightly crisped.
Remove from oven and top prosciutto with slices of cantaloupe. Place cheese slices on top to make a delicious sandwich.