Crostini with Prosciutto and Dried Cantaloupe Mostarda

Ingredients

• 3/4 Cup Dry White Wine
• 1/4 Cup White Wine Vinegar
• 1/4 Cup Dijon Mustard
• 1/4 Cup Yellow Mustard Seed
• 1 Tablespoon Butter
• 2 Cups Dried Cantaloupe , thinly sliced, crosswise
• 1 Shallot, minced
• 1 Baguette, sliced 1/2-inch thick on an extreme bias
• Olive Oil
• 1 Pound Prosciutto, thinly sliced