Giada De Laurentiis Put A Cool-Weather Spin On Melon And Prosciutto

As far as easy and delicious appetizers go, it's tough to beat the simple combo of melon and prosciutto. What helps make this dish such a summer staple is that melons, such as like cantaloupes, are in season during that time (via The Daily Meal). It's best to eat food in season, and fruits are no exception (via Mind Body Green). So what's a foodie with a craving for that sweet and savory combo to do when the temperature drops and the leaves turn and drop? Celebrity chef Giada De Laurentiis may have the perfect answer.

In a recent Giadzy Instagram post, the author and Food Network star shared, "Consider this poached pear crostini the fall-and-winter version of melon and prosciutto. Sweet, savory, and with fluffy whipped ricotta to tie it all together." Followers responded positively. "I'm drooling!!!" wrote one fan. "Saw you make the pears this morning." Someone else exclaimed, "This looks amazing!" A third enthusiastically approved: "We are SO here for this seasonal change-up."

The recipe, which the chef shared on an episode of "Today," can also be found on Giada De Laurentiis' site Giadzy. It uses fall fruits and spices, and although it does require more than two ingredients, the recipe is rated for beginners and takes just over an hour to complete. First, poach the pears in a Dutch oven with a combination of grappa, sugar, cloves, peppercorns, red pepper flakes, rosemary, orange zest, and kosher salt. De Laurentiis recommends using petite Forelle pears for their size or Bosc or Red Bartlett pears. She also suggests getting pears that are just a bit under-ripe. These pears are all in season in the fall and winter (via Food Republic), so you can enjoy them at peak taste.

The crostinis can be made using a cut-up baguette brushed with olive oil and baked in the oven. They are topped with a mixture of ricotta cheese, lemon zest, olive oil, kosher salt, and honey. Add a few slices of poached pear and pieces of prosciutto plus a pinch of flakey sea salt and a drizzle of olive oil to finish. And voila! A delicious and easy fall and winter version of melon and prosciutto that will delight your taste buds and your guests.