with Asparagus Crostini
I put that addition in as a sub-heading on purpose, because the emphasis here is on the melon butter. Everyone I’ve asked so far said asparagus crostini sounded good but without the melon butter. And I want people to give the melon butter a chance! It’s great!
I made tomato butter for a BBQ the other day, and then I was wondering what other kinds of butter I could make. On opening my fridge and seeing half a melon sitting there, an idea was born. It was a great idea, I love that butter! I made two kinds, one from a cantaloupe melon, the other from a honey melon. Both are equally good but taste different.
Wondering what this butter could possibly go with, a vision of crostini popped into my head. They had to have a hot topping, though, for the butter to melt. Asparagus. I know the season is officially over here in Germany, but I managed to grab the last ten asparagus stalks at the supermarket last Saturday. And as with the saying “It’s always 5 o’clock somewhere”, I’m sure it’s always asparagus season somewhere…
By the way, some of you know I don’t eat seafood, but if I did – I could imagine this butter to go with grilled shrimp!
For the crostini I made two versions – one was topped with goat cheese, the other without. Both taste good, so I’d make both again. What makes more of a difference than the goat cheese, though, is that I rubbed the bread with garlic. That’s a must, it’s so tasty.
As for the melon butter, I can actually imagine that simply as a “normal” spread on toasted ciabatta, maybe as part of a cheese board. I just gave myself an idea there…
Don’t forget the butter needs to be made and have set before starting on the crostini.
Melon Butter with Asparagus Crostini
¼ cantaloupe melon
¼ honey melon
125 g soft butter
Remove seeds from both melons, cut flesh into small cubes, then purée each with a handheld blender.
Divide butter in two equal pieces, and in separate bowls add the puréed melon and beat with a fork until well blended. [My butter didn’t get smooth, but it doesn’t have to be. The important thing is that it’s well blended. I reverted to the handheld blender, though, because the puréed melon can get a little liquid, and the blender puffs the butter up better to absorb that.]
Refrigerate until set.
10 asparagus stalks
6 slices ciabatta
1 garlic clove
creamy goat cheese
1 tsp butter for frying
Peel and cook the asparagus in salt water until done but not too soft. Drain, cut into 1.5 cm pieces, and fry in a little butter until slightly browned.
Meanwhile, toast the ciabatta slices, let cool for a minute, then rub with a garlic clove and spread goat cheese on top.
When the asparagus is browned, divide it among the crostini slices, and put some melon butter on top. Serve immediately.