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5.0 from 9 votes

Melon and Prosciutto Toast with Mint Pesto

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Total Time
10 mins
Servings: 6 servings
Course: Appetizer

Ingredients

For the mint pesto*:
  • 2 cups lightly packed mint leaves
  • 1/4 cup toasted pine nuts
  • Zest of 1/2 lemon (you’ll use the other half in the ricotta mixture)
  • 1/2 teaspoon fresh lemon juice
  • 1 garlic clove, sliced
  • kosher salt
  • freshly ground black pepper
  • 1/3 cup extra virgin olive oil
For the toast:
  • 1 cup whole milk ricotta cheese
  • zest of 1/2 lemon
  • 1 teaspoon fresh lemon juice
  • kosher salt
  • freshly ground black pepper
  • 6 lices of toasted Italian bread (or any rustic bread)
  • 12 thin slices of Five Crowns Origami Cantaloupe
  • 6 lices prosciutto

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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!