Cantaloupe and Prosciutto with Basil Oil Recipe

Cantaloupe and Prosciutto with Basil Oil Recipe

  • 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)
  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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