Melon and Prosciutto Toast with Mint Pesto
User Reviews
5
9 reviews
Excellent
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Prep Time
10 mins
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Total Time
10 mins
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Servings
6 servings
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Course
Appetizer
Melon and Prosciutto Toast with Mint Pesto
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
For the mint pesto*:
- 2 cups mint leaves lightly packed
- 1/4 cup pine nuts toasted
- lemon zest of 1/2 lemon (other half used elsewhere
- 1/2 teaspoon lemon juice fresh
- 1 garlic clove, sliced
- kosher salt
- black pepper freshly ground
- 1/3 cup extra virgin olive oil
For the toast:
- 1 cup ricotta cheese whole milk
- lemon zest of 1/2
- 1 teaspoon lemon juice fresh
- kosher salt
- black pepper freshly ground
- 6 lices Italian bread toasted, or any rustic bread
- 12 cantaloupe thin slices, brand Five Crowns Origami
- 6 lices prosciutto
Instructions
- To make the pesto, add mint, pine nuts, lemon zest, lemon juice, and garlic to a food processor, pulsing until finely chopped. Add a few pinches of salt, several turns of black pepper, and 1/2 the olive oil, pulsing to combine. Pour in remaining olive oil and pulse just until a loose sauce forms. Season to taste with additional salt and pepper.
- Add ricotta, lemon zest and lemon juice to a medium bowl with a pinch of salt and a few turns of black pepper. Stir to combine, then season to taste with additional salt and pepper.
- To serve, slather each slice of bread with ricotta, then top with cantaloupe slices and prosciutto. Finish each piece of toast with a drizzle of mint pesto.
Notes
- *If you don't want to make this pesto, you can use store-bought basil pesto instead!
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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