Ingredients
1/2
cup packed fresh basil leaves
1/2
pound thinly sliced prosciutto
2
ounces crumbled ricotta salata or feta (about 1/4 cup)
Directions
1.
Preheat oven to 375°F.
2.
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.
3.
Halve and seed cantaloupe. Cut melon into 1/4-inch-thick wedges and discard rind.
4.
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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