Cantaloupe And Prosciutto Toast Recipe By Tasty
CANTALOUPE AND PROSCIUTTO TOAST RECIPE BY TASTY
Here's what you need: bread, cantaloupe, prosciutto, feta cheese
Provided by Tiffany Lo
Categories Breakfast
Yield 1 serving
Number Of Ingredients 4
Steps:
- Top toast with cantaloupe, prosciutto, and a sprinkle of feta.
- Enjoy!
Nutrition Facts : Calories 98 calories, Carbohydrate 18 grams, Fat 1 gram, Fiber 1 gram, Protein 4 grams, Sugar 16 grams
CANTALOUPE WITH HOMEMADE PROSCIUTTO
Provided by Molly O'Neill
Categories appetizer
Time 4h
Yield Sixteen servings
Number Of Ingredients 6
Steps:
- Combine the rosemary, salt, pepper and olive oil and rub the mixture all over the pork loin. Wrap in plastic and refrigerate overnight.
- Start a charcoal grill. When coals are very hot, place the pork on the grill and cook until browned on all sides, about 10 minutes. Remove the pork from the grill and let the coals burn down for 10 minutes. Return the pork to the grill, cover and let cook until it reaches an internal temperature of 150 to 160 degrees, about 3 hours. If the pork is not done and the fire is out, finish cooking in the oven at 325 degrees. Let cool. Refrigerate until cold.
- Trim the ends off of the pork and slice the roast as thin as possible. To serve, arrange the cantaloupe slices on plates or a large platter and drape 1 slice of pork over each piece of melon.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 4 grams, Sodium 501 milligrams, Sugar 11 grams
CANTALOUPE AND PROSCIUTTO WITH BASIL OIL
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
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.
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