Cantaloupe and Prosciutto with Basil Oil
Need a gluten free and primal side dish? Cantaloupe and Prosciutto with Basil Oil could be a spectacular recipe to try. This recipe serves 4. One serving contains 464 calories, 11g of protein, and 42g of fat. 1 person found this recipe to be yummy and satisfying. A mixture of cantaloupe, basil leaves, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.
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.