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Epicurious

Cantaloupe and Prosciutto with Basil Oil

4.3

(9)

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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

  1. 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.

TagsCantaloupeMelonFruitProsciuttoHamMeatBasilHerbs & SpicesRicotta SalataRicottaCheeseDairyFetaGluten FreeVegetarianEasyOven BakeBlenderSummerGourmet
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