Best 3 Cantaloupe And Mozzarella With Prosciutto And Basil Recipes

Treat your taste buds to a delightful fusion of flavors with our curated recipe for cantaloupe and mozzarella with prosciutto and basil. This refreshing and savory dish combines the sweetness of cantaloupe, the creamy richness of mozzarella, the salty tang of prosciutto, and the aromatic freshness of basil to create a symphony of flavors that will tantalize your senses. Perfect as a light lunch, a starter, or even a refreshing snack, this recipe offers a delightful balance of textures and tastes that will leave you craving for more. Get ready to embark on a culinary adventure as we take you through the steps of creating this tantalizing dish that is sure to impress your family and friends.

Here are our top 3 tried and tested 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

Categories Food & Cooking Appetizers

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.

PROSCIUTTO, CANTALOUPE AND BUTTER SANDWICH WITH BASIL DRIZZLE

Prosciutto, Cantaloupe and Butter Sandwich with Basil Drizzle image

Provided by Molly Yeh

Time 30m

Yield 2 servings

Number Of Ingredients 12

Ingredients

2 cups loosely packed fresh basil leaves
1 cup fresh parsley leaves
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 clove garlic, crushed and peeled
Juice of 1/2 lemon (about 2 tablespoons)
1 Calabrian chile
1/2 cup extra-virgin olive oil
8 tablespoons good-quality salted butter, softened
One 16- to 18-inch baguette, split and warmed
6 ounces thinly sliced prosciutto
1/4 peeled and seeded ripe cantaloupe, very thinly sliced (a vegetable peeler works well)

Steps:

For the basil drizzle: Combine the basil, parsley, salt, red pepper flakes, garlic, lemon juice and chile in a mini food processor and pulse to make a chunky paste. Add the olive oil and process until smooth and bright green.
For the prosciutto, cantaloupe and butter sandwich: Spread the butter on both cut sides of the baguette. Drizzle the bottom piece with a tablespoon or so of the basil drizzle. Layer the prosciutto and cantaloupe on the bottom piece of the baguette, ruffling and folding the prosciutto as you go. Drizzle a tablespoon of the basil drizzle over the top. Drizzle the cut side of the top piece with 1/4 cup or so of the basil drizzle. Place the top piece of baguette on the prosciutto and cantaloupe and cut into 2 sandwiches using a serrated knife. Serve the extra basil drizzle on the side or reserve for another use.

Tips:

Choose ripe cantaloupe: A ripe cantaloupe will have a deep orange flesh and a slightly sweet smell. Avoid cantaloupes that are too hard or have green flesh.
Use fresh mozzarella: Fresh mozzarella is soft and creamy, and it pairs perfectly with cantaloupe and prosciutto. Avoid using pre-shredded mozzarella, as it is often dry and flavorless.
Slice the cantaloupe and prosciutto thinly: This will help the flavors to meld together better.
Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of the dish. Choose a fruity, extra-virgin olive oil.
Add a splash of balsamic vinegar: Balsamic vinegar adds a touch of acidity and sweetness to the dish. If you don't have balsamic vinegar, you can use white wine vinegar or lemon juice.
Garnish with fresh basil: Basil adds a fresh, herbaceous flavor to the dish. If you don't have fresh basil, you can use dried basil or another fresh herb, such as thyme or oregano.

Conclusion:

Cantaloupe and mozzarella with prosciutto and basil is a refreshing and delicious summer appetizer or light lunch. It is easy to make and can be prepared in advance. This dish is sure to impress your guests and is perfect for any occasion.