CANTALOUPE AND PROSCIUTTO WITH BASIL OIL

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Cantaloupe and Prosciutto with Basil Oil image

Categories     Fruit     Appetizer     Quick & Easy     Cantaloupe     Basil     Summer     Prosciutto     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 6

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)

Steps:

  • Preheat oven to 375°F.
  • 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.
  • Halve and seed cantaloupe. Cut melon into 1/4-inch-thick wedges and discard rind.
  • 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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