Cantaloupe and Prosciutto with Basil OilPosted by Administrator on March 19, 2012 in Fruits & Vegetables
2 tablespoons pine nuts
1/4 cup Stella Cadente Basil olive oil
1/2 pound thinly sliced prosciutto
2 ounces crumbled ricotta salata or feta (about 1/4 cup)
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.
Modified recipe from Gourmet