Cantaloupe With Ricotta And Pistachios Recipes

CANTALOUPE WITH RICOTTA AND PISTACHIOS

Cantaloupe with Ricotta and Pistachios image

Start the day on a bright note with fresh melon and crunchy nuts.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 4

Ingredients

1/2 cup part-skim ricotta
1/4 cup pistachios, chopped, toasted if desired
1/4 cantaloupe, seeded, peeled, and sliced
2 tablespoons honey (optional)

Steps:

Divide ricotta between two small bowls; sprinkle with pistachios. Serve with cantaloupe, drizzled with honey, if desired.

Nutrition Facts : Calories 200 g, Fat 12 g, Fiber 2 g, Protein 11 g

RICOTTA WITH CANTALOUPE, PISTACHIOS, AND PROSCIUTTO

Ricotta With Cantaloupe, Pistachios, and Prosciutto image

In another one of my recipes I mentioned my "love affair with Ricotta" and here is another example.

Provided by Melanie B.

Categories Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup part-skim ricotta cheese, fresh
1 tablespoon honey
1/2 cup cantaloupe, shaped into balls
2 tablespoons pistachios, chopped
1/4 cup prosciutto, chopped
1/4 teaspoon salt

Steps:

Gently mix together the ricotta, cantaloupe, salt, and prosciutto.
Place into 4 small bowls. Top with pistachios and a drizzle of honey.
Enjoy!

Nutrition Facts : Calories 86.6, Fat 4.2, SaturatedFat 1.7, Cholesterol 9.5, Sodium 187.2, Carbohydrate 8.6, Fiber 0.6, Sugar 6.3, Protein 4.5

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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