Name: Cantaloupe and Prosciutto with Basil Oil
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)

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.

TagsCantaloupe Melon Fruit Prosciutto Ham Meat Basil Herbs & Spices Ricotta Salata Ricotta Cheese Dairy Feta Gluten Free Vegetarian Easy Oven Bake Blender Summer Gourmet

Recipe notes

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