Cantaloupe and Prosciutto with Basil Oil

prep time: 10
cook time: 5


  • 2 tablespoons pine nuts
  • 1/2 cup packed fresh basil leaves
  • 1/4 cup olive oil
  • 1 cantaloupe
  • 1/2 pound thinly sliced prosciutto
  • 1/4 cup crumbled ricotta salata or feta (about 1/4 cup)


Preheat oven to 375 degrees.

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 into 0.25 inch-thick wedges and discard rind.

Spoon basil oil onto 4 plates. Arrange melon decoratively over oil and top with prosciutto. Sprinkle melon and prosciutto with pine nuts and cheese.