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Melon and Prosciutto Toast with Mint Pesto

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 Matzek

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

  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.

Recipe Notes

*If you don't want to make this pesto, you can use store-bought basil pesto instead!