Prosciutto Cantaloupe And Butter Sandwich With Basil Drizzle Recipes

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.

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

PROSCIUTTO AND ROCKMELON (CANTALOUPE) WITH BALSAMIC GLAZE

Prosciutto and Rockmelon (Cantaloupe) With Balsamic Glaze image

From Australian BH&G Diabetic Living - a lovely refreshing summer dish. The recipe called for Rockmelon but food.com does not recognise and I think cantaloupe is the equivalent - rockmelon is an orange fleshed melon. There is no cooking time (unless you are making the glaze) but if not serving immediately keep chilled in the refrigerator.

Provided by ImPat

Categories Melons

Time 21m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

800 g cantaloupe (peeled and deseeded)
8 slices prosciutto (80grams thin)
1 tablespoon balsamic glaze (see note at end of recipe)
2 teaspoons extra virgin olive oil
ground black pepper (fresh)

Steps:

Using a slicer, mandolin or vegetable peeler, slice the peeled rockmelon/cantaloupe into long ribbons and cut each slice of prosciutto into 3 long strips.
Roll up the strips of rockmelon and arrange on plates and then roll up the strips of prociutto and place on the rockmelon.
Drizzle the balsamic glaze and oil on the plates around the melon and sprinkle with pepper to serve.
BALSAMIC GLAZE (reduced balsamic vinegar), if you cannot buy you can make it by putting 80ml (1/3 cup) balsamic vinegar in a small non-stick frypan and bring to a simmere over high heat and then reduce heat to medium-high and simmer for 3-5 minutes or until vinegar reduces and thickens and this will make 1 tablespoon of glaze and if it is too thick, jusst add a little more vinegar.

BASIL-PROSCIUTTO SANDWICH ROLLS

Basil-Prosciutto Sandwich Rolls image

Bring the taste of Italy into your kitchen with Basil-Prosciutto Sandwich Rolls. These delicious prosciutto sandwich rolls are great for lunchtime or for an after-school snack.

Provided by My Food and Family

Categories Appetizers & Snacks

Time 1h10m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 cup loosely packed fresh basil, cut into thin slices
1 tsp. fresh lemon juice
6 slices white bread, crusts removed
3 slices prosciutto (1-1/2 oz.), cut crosswise in half

Steps:

Mix cream cheese spread, basil and lemon juice until blended.
Place bread slices in single layer on large sheet of wax paper. Use rolling pin to flatten each bread slice to 5x3-1/2-inch rectangle.
Spread bread slices with cream cheese mixture. Top with prosciutto; roll up tightly.
Wrap individually in plastic wrap.
Refrigerate 1 hour. Cut each roll-up diagonally in half to serve.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 0.7765 g, Sugar 0 g, Protein 3 g

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