Cantaloupe And Mozzarella With Prosciutto And Basil Recipes

CANTALOUPE AND MOZZARELLA WITH PROSCIUTTO AND BASIL

Cantaloupe and Mozzarella with Prosciutto and Basil image

Enjoy with crusty bread for a no-cook dinner, or serve this sweet-meets-savory salad as an antipasti platter at a party.

Provided by Martha Stewart

Time 15m

Number Of Ingredients 7

Ingredients

1 cantaloupe, halved and seeded
3/4 pound bocconcini (bite-size fresh mozzarella balls)
2 tablespoons extra-virgin olive oil
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/3 pound thinly sliced prosciutto
1/4 cup fresh basil leaves, torn

Steps:

With a large melon baller, scoop melon flesh into a large bowl (or cut into bite-size pieces). Add bocconcini, oil, and red-pepper flakes; season with salt and pepper and stir to combine. Arrange prosciutto along edges of a large serving platter. Stir basil into melon mixture, transfer to center of platter, and serve.

Nutrition Facts : Calories 212 g, Fat 8 g, Fiber 3 g, Protein 27 g

CANTALOUPE AND PROSCIUTTO WITH BASIL OIL

Cantaloupe and Prosciutto with Basil Oil image

Categories Fruit Appetizer Quick & Easy Cantaloupe Basil Summer Prosciutto Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 6

Ingredients

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

Steps:

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 into 1/4-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.

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