Cantaloupe and Prosciutto with Basil Oil

Ingredients

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

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