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Cantaloupe and Prosciutto with Basil Oil
Cantaloupe and Prosciutto with Basil Oil
(Cantalupo e Prosciutto con Olio al Basilico)
 
 
Ingredients:
 
2 tablespoons pine nuts
1/2 cup packed fresh basil leaves
1/4 cup extra virgin olive oil
1 cantaloupe
1/2 lb thinly sliced prosciutto
2 ounces crumbled ricotta salata (salted ricotta cheese) or feta cheese (about 1/4 cup)
 
Directions:
 
Preheat oven to 375F.

On a baking sheet toast pine nuts until golden, about 5 minutes, and cool.

In a blender puree basil with oil until basil is minced.

Pour puree 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. Serves 4.
 
That's it!
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