Best 4 Cantaloupe And Mozzarella With Prosciutto And Basil Recipes
Indulge in a symphony of flavors with our Cantaloupe and Mozzarella with Prosciutto and Basil, a refreshing and elegant dish that will tantalize your taste buds. This delightful combination of sweet cantaloupe, creamy mozzarella, savory prosciutto, and aromatic basil creates a perfect balance of flavors and textures. Easy to prepare and visually stunning, this appetizer or light meal is perfect for any occasion. Our recipe includes variations such as Cantaloupe and Prosciutto Skewers with Balsamic Drizzle, Cantaloupe and Burrata Salad with Prosciutto Chips, and a refreshing Cantaloupe and Mozzarella Gazpacho. With step-by-step instructions and helpful tips, we'll guide you through creating this delightful dish that's sure to impress your guests.
Here are our top 4 tried and tested recipes!
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.
PROSCIUTTO, CANTALOUPE AND BUTTER SANDWICH WITH BASIL DRIZZLE
Provided by Molly Yeh
Time 30m
Yield 2 servings
Number Of Ingredients 12
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.
CANTALOUPE AND MOZZARELLA WITH PROSCIUTTO AND BASIL
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
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
BROCHETTES OF MELON, PROSCIUTTO, AND FRESH MOZZARELLA
Brochettes of Melon, Prosciutto, and Fresh Mozzarella
Categories Cheese Fruit Pork Appetizer No-Cook Low Carb Quick & Easy Mozzarella Melon Cantaloupe Summer Prosciutto Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 Servings
Number Of Ingredients 7
Steps:
- Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.
- Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. (Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.)
- Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.
- *Available at Italian markets, cheese shops, and some supermarkets.
Tips:
- Choose ripe cantaloupe: Look for a melon that is symmetrical in shape and has a deep, orange color. The rind should be slightly soft when pressed gently.
- Use fresh mozzarella: Fresh mozzarella is softer and creamier than other types of mozzarella, making it the perfect choice for this recipe.
- Slice the cantaloupe and mozzarella thinly: This will help the flavors to meld together and make it easier to eat.
- Use high-quality prosciutto: Prosciutto that is thinly sliced and has a delicate flavor is best for this recipe.
- Fresh basil is a must: The fresh basil adds a pop of color and flavor to the dish. If you don't have fresh basil, you can substitute dried basil, but the flavor will be less intense.
- Drizzle with olive oil and balsamic vinegar: The olive oil and balsamic vinegar add a touch of richness and acidity to the dish. You can also add a squeeze of lemon juice for extra brightness.
- Serve immediately: This dish is best served immediately after it is assembled. The cantaloupe and mozzarella will start to wilt if they sit for too long.
Conclusion:
This cantaloupe and mozzarella with prosciutto and basil is a refreshing and flavorful appetizer or light lunch. It is easy to make and can be customized to your liking. For example, you can add other fruits, such as honeydew melon or grapes, or you can substitute arugula for the basil. No matter how you serve it, this dish is sure to be a hit!
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