Cantaloupe and Prosciutto with Basil Oil*
2 ounces crumbled ricotta or feta cheese (about 1/4 cup)
directions
- Preheat oven to 375°F.
- On a baking sheet toast pine nuts until golden, about 5 minutes, and cool.
- Halve and seed cantaloupe. Cut melon into 1/4-inch-thick wedges and discard rind.
- Drizzle basil oil onto 4 plates. Arrange melon decoratively over oil and top with prosciutto. Sprinkle melon and prosciutto with pine nuts and cheese.
Enjoy!
*Modified recipe from Gourmet
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