Cantaloupe & Prosciutto Salad

1 (2 to 3 lb.) cantaloupe, cut into bite-sized pieces

3 Tbsp. extra virgin olive oil

1 Tbsp. cider vinegar

½ c. Prosciutto, diced

1 Tbsp. sugar

3 Tbsp. freshly snipped chives

salt and pepper to taste

1 loaf crusty country bread, cut into 1-inch slices

olive oil (for broiling)

8 oz. fresh goat cheese

Preheat broiler. In medium bowl, combine first 6 ingredients and toss gently to blend. Add salt and freshly ground pepper to taste. Using a pastry brush, coat bread slices with olive oil. Toast under broiler on ungreased baking sheet until bread is golden brown, 3 to 5 minutes. Arrange the bread slices and goat cheese on a large platter around the melon salad. Garnish with chives, if desired. Serve at room temperature for the best flavor.