New Roots Organics
Organic Recipes > Appetizer > Cantaloupe and Prosciutto with Basil Oil

Cantaloupe and Prosciutto with Basil Oil (Serves 4)
courtesy of Epicurious

This recipe can be prepared in 45 minutes or less

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)

  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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Girl Meets dirt uses the highest quality, locally sourced, organic fruit, unrefined organic cane sugar, a squeeze of organic lemon, and classically prepares the preserves by hand in seasoned copper pans in their Orcas Island Kitchen! They don't use commercial pectin either, instead they rely on time and concentration for set.