Best 2 Prosciutto Cantaloupe And Butter Sandwich With Basil Drizzle Recipes
Indulge in a culinary delight with our Prosciutto Cantaloupe and Butter Sandwich with Basil Drizzle. This refreshing and savory dish is a perfect blend of sweet and salty flavors, complemented by the aromatic basil drizzle. The juicy cantaloupe and salty prosciutto are sandwiched between slices of buttered bread, creating a harmonious balance of textures. This summertime favorite is easy to make and can be enjoyed as a light lunch, appetizer, or even a sweet and savory breakfast. Additionally, we've included recipes for a flavorful Basil Drizzle, a refreshing Cantaloupe Granita, and a zesty Lemon Vinaigrette, each adding a unique touch to your culinary experience. Whether you're looking for a quick and tasty snack or a delightful addition to your brunch spread, this Prosciutto Cantaloupe and Butter Sandwich with Basil Drizzle is sure to impress.
Here are our top 2 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 AND PESTO PANINI
This prosciutto and pesto panini is an easy recipe to make for lunch or a light dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Preheat a grill pan over medium-high heat or a panini press.
- Spread one cut side of ciabatta with the pesto and the other with olive oil. Layer one side of ciabatta with prosciutto, tapenade, if desired, red pepper, and arugula or basil, if desired; top with cheese. Drizzle with olive oil and season with salt and pepper. Top with remaining bread.
- Brush top and bottom of the sandwich with olive oil. Place on grill pan and weight top of sandwich with a heavy skillet or a foil-wrapped brick. If using a panini press, grill according to manufacturer's instructions. Grill 3 to 4 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.
- Cut sandwich into quarters. Serve immediately.
Tips:
- Choose ripe cantaloupe: A ripe cantaloupe will have a deep orange color, a sweet smell, and will yield to gentle pressure. Avoid cantaloupes that are green or have soft spots.
- Use high-quality prosciutto: Prosciutto di Parma or Prosciutto di San Daniele are the best choices for this sandwich. Look for prosciutto that is thinly sliced and has a delicate flavor.
- Make your own basil drizzle: It's easy to make and adds a delicious flavor to the sandwich. Simply combine basil, olive oil, lemon juice, and salt in a blender or food processor and blend until smooth.
- Assemble the sandwich just before serving: This will prevent the bread from getting soggy. If you're making the sandwich ahead of time, wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 hours.
Conclusion:
This prosciutto cantaloupe and butter sandwich with basil drizzle is a delicious and refreshing summer lunch or snack. It's easy to make and can be customized to your liking. Try adding other ingredients like arugula, goat cheese, or balsamic vinegar. Enjoy!
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