Chef's Corner

  • Cantaloupe and Prosciutto with Basil Oil

    Posted by Administrator on March 19, 2012 in Fruits & Vegetables

    Serves 4.

        2 tablespoons pine nuts
        1/4 cup Stella Cadente Basil olive oil
        1 cantaloupe
        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