Cantaloupe and Prosciutto with Basil OilGourmet's Studios
Recipe information
Yield
Serves 4
Ingredients
2 tablespoons pine nuts
1/2 cup packed fresh basil leaves
1/4 cup olive oil
1 cantaloupe
1/2 pound thinly sliced prosciutto
2 ounces crumbled ricotta salata or feta (about 1/4 cup)
Preparation
Step 1
Preheat oven to 375°F.
Step 2
On a baking sheet toast pine nuts until golden, about 5 minutes, and cool. In a blender purée basil with oil until basil is minced. Pour purée through a very fine sieve into a bowl, pressing hard on solids, and discard solids.
Step 3
Halve and seed cantaloupe. Cut melon into 1/4-inch-thick wedges and discard rind.
Step 4
Spoon basil oil onto 4 plates. Arrange melon decoratively over oil and top with prosciutto. Sprinkle melon and prosciutto with pine nuts and cheese.
