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Melon and Prosciutto Toast with Mint Pesto
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Melon and Prosciutto Toast with Mint Pesto

Course Appetizer
Keyword cantaloupe recipe, summer appetizer, toast recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 6 servings
Author Brandon

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 slices of toasted Italian bread (or any rustic bread)
  • 12 thin slices of Five Crowns Origami Cantaloupe
  • 6 slices 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!