Cantaloupe and Prosciutto with Basil Oil

Cantaloupe and Prosciutto with Basil Oil
Photo by Gourmet's Studios


  • 2 ounces crumbled ricotta salata or feta
  • 1 cantaloupe
  • ¼ cup olive oil
  • ½ cup fresh basil leaves
  • 2 tablespoons pine nuts
  • ½ pound thinly sliced prosciutto

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 in...

View full recipe at Epicurious


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