Zest of 1/2 lemon (you’ll use the other half in the ricotta mixture)
1/2teaspoonfresh lemon juice
1garlic clove, sliced
Kosher salt
Freshly ground black pepper
1/3cupextra virgin olive oil
For the toast:
1cupwhole milk ricotta cheese
Zest of 1/2 lemon
1teaspoonfresh lemon juice
Kosher salt
Freshly ground black pepper
6slicesof toasted Italian bread (or any rustic bread)
12thin slices of Five Crowns Origami Cantaloupe
6slicesprosciutto
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!