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Place sliced melon in a resealable plastic bag. Add verjus and agave syrup. Seal bag and marinate at room temperature for 2 hours.
Carefully slice whole-grain bread into 1⁄2-inch thick crostinis; think two bites as a reference. Toast and set aside to cool.
In a mixing bowl, fold mascarpone and honey together, then generously spread onto crostini.
Gently place a folded slice of prosciutto on top of mascarpone.
Remove melon from bag and cut into 1⁄2-inch cubes. Plate melon next to or on top of prosciutto. Serve and enjoy immediately.