Cantaloupe and Prosciutto with Basil Oil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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) |
Directions:
1. Preheat oven to 375°F.
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.
3. Halve and seed cantaloupe. Cut melon into 1/4-inch-thick wedges and discard rind.
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.
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