Ingredients

Serves 4

　　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)

　　

Step 1

Preheat oven to 375°F.

　　

Step 2

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.

　　

Step 3

Halve and seed cantaloupe. Cut melon into 1/4-inch-thick wedges and discard rind.

　　

Step 4

Spoon basil oil onto 4 plates. Arrange melon decoratively over oil and top with prosciutto. Sprinkle melon and prosciutto with pine nuts and cheese.