Best 4 Cantaloupe And Prosciutto With Basil Oil Recipes

Cantaloupe and prosciutto with basil oil is a delicious and refreshing summer dish that is perfect for a light lunch or dinner. The sweetness of the cantaloupe pairs perfectly with the salty prosciutto, and the basil oil adds a bright and herbaceous flavor. This dish is also incredibly easy to make, and it can be prepared in just a few minutes. Whether you are looking for a quick and easy weeknight meal or a sophisticated dish to impress your guests, this cantaloupe and prosciutto with basil oil recipe is sure to please everyone.

Here are our top 4 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.

GRILLED PROSCIUTTO-WRAPPED CANTALOUPE

Grilled Prosciutto-Wrapped Cantaloupe image

This brings the typical Prosciutto-Wrapped Cantaloupe to the next level!!! Crisping the prosciutto and juicy tender warm cantaloupe. Almost as easy as none cooked version. This is wonderful along or add finely minced mint or basil No need to oil or skewer.

Provided by Rita1652

Categories Pork

Time 21m

Yield 16 serving(s)

Number Of Ingredients 4

Ingredients

16 slices prosciutto (thinly sliced)
1 cantaloupe, peeled and seeded
freshly cracked pepper, to taste
1 teaspoon fresh basil, chopped (optional)

Steps:

Heat grill to high.
Cut cantaloupe into 16 slices. Season with pepper and basil.
Wrap each with a slice of prosciutto.
Grill each of the 3 sides for 1-2 minutes.

Nutrition Facts : Calories 11.7, Fat 0.1, Sodium 5.5, Carbohydrate 2.8, Fiber 0.3, Sugar 2.7, Protein 0.3

Tips:

Choose ripe cantaloupe: Look for melons that are symmetrical in shape, have a deep orange color, and yield slightly to pressure.
Wrap prosciutto tightly: Wrap the prosciutto slices tightly around the cantaloupe balls to prevent them from falling off.
Use fresh basil: Fresh basil is essential for making the basil oil. Do not use dried basil as it will not have the same flavor.
Chill before serving: Chill the cantaloupe and prosciutto skewers for at least 30 minutes before serving to allow the flavors to meld.
Drizzle with balsamic glaze: Drizzle the skewers with balsamic glaze just before serving for a touch of sweetness and acidity.

Conclusion:

This cantaloupe and prosciutto with basil oil recipe is a refreshing and flavorful appetizer that is perfect for any occasion. The sweet cantaloupe pairs perfectly with the salty prosciutto, and the basil oil adds a bright and herbaceous flavor. This recipe is easy to make and can be prepared in just a few minutes. So next time you are looking for a quick and easy appetizer, give this recipe a try!