Cantaloupe and Prosciutto with Basil Oil

• 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)

1. Preheat oven to 375F.
2. On a baking sheet toast pine nuts until golden, about 5 minutes, and cool.
3. In a blender puree basil with oil until basil is minced.
4. Pour puree through a very fine sieve into a bowl, pressing hard on solids, and discard solids.
5. Halve and seed cantaloupe.
6. Cut melon into 1/4-inch-thick wedges and discard rind.
7. Spoon basil oil onto 4 plates.
8. Arrange melon decoratively over oil and top with prosciutto.
9. Sprinkle melon and prosciutto with pine nuts and cheese.

nuts, basil, olive oil, cantaloupe, ricotta salata

Taken from www.epicurious.com/recipes/food/views/cantaloupe-and-prosciutto-with-basil-oil-102072 (may not work)