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- Cantaloupe and Prosciutto with Basil Oil
- (Cantalupo e Prosciutto con Olio al Basilico)
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- Ingredients:
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- 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)
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- Directions:
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- Preheat oven to 375°F.
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.
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- That's it!
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