Prosciutto and Cantaloupe Caprese Salad with Pesto
Be sure to try this amazingly refreshing Prosciutto and Cantaloupe Caprese Salad with Pesto that is sure to be a fan favorite.
Ingredients
- 1 seeded and thinly sliced fresh in season cantaloupe
- 5 thinly sliced balls of buffalo mozzarella
- 6 ounces of thinly sliced prosciutto ham
- 1 cup of fresh basil
- 1 clove of fresh garlic
- juice of 1/2 fresh lemon
- 1/4 cup of olive oil
- 2 tablespoons of grated Parmesan cheese
- 1 tablespoon of toasted pine nuts
- Kosher salt and fresh cracked pepper to taste
Instructions
- Layer and fan out the cantaloupe and mozzarella on a white plate with slices of the prosciutto ham in the center.
- Pesto: Add the fresh basil to a robot coupe or food processor with the toasted pine nuts and using the pulse button process until basil and pine nuts are cut up.
- Next, add in garlic and lemon juice and pulse.
- Slowly add in the olive oil while the robot coupe is on and until the pesto has emulsified.
- Finish with Parmesan cheese, salt and pepper and continue to pulse.
- Add small dollops of the pest all over the cantaloupe, mozzarella and prosciutto. Enjoy!
Nutrition
Calories: 301kcalCarbohydrates: 10gProtein: 7gFat: 27gSaturated Fat: 7gCholesterol: 25mgSodium: 280mgPotassium: 388mgFiber: 1gSugar: 9gVitamin A: 4045IUVitamin C: 41.6mgCalcium: 64mgIron: 0.7mg