Cantaloupe With Ricotta And Pistachios Recipes
CANTALOUPE WITH RICOTTA AND PISTACHIOS
Start the day on a bright note with fresh melon and crunchy nuts.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Divide ricotta between two small bowls; sprinkle with pistachios. Serve with cantaloupe, drizzled with honey, if desired.
Nutrition Facts : Calories 200 g, Fat 12 g, Fiber 2 g, Protein 11 g
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.
RICOTTA WITH CANTALOUPE, PISTACHIOS, AND PROSCIUTTO
In another one of my recipes I mentioned my "love affair with Ricotta" and here is another example.
Provided by Melanie B.
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Gently mix together the ricotta, cantaloupe, salt, and prosciutto.
- Place into 4 small bowls. Top with pistachios and a drizzle of honey.
- Enjoy!
Nutrition Facts : Calories 86.6, Fat 4.2, SaturatedFat 1.7, Cholesterol 9.5, Sodium 187.2, Carbohydrate 8.6, Fiber 0.6, Sugar 6.3, Protein 4.5
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- Place the pizza dough ball in a large oiled bowl, cover with plastic wrap and allow it to rise until double in size, 1 1/2 to 2 hours.
- Place a large baking stone over the grates of your grill and preheat the grill on high. It's important that the stone is extremely hot before place the pizza on it. Roll out the pizza dough into a thin 13-inch circle. Sprinkle a flat baking sheet with cornmeal and place the pizza crust on top. (The cornmeal helps the pizza crust to slide off the baking sheet.)
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