melon caprese with a light pesto - La Cucina Italiana

By á-46

Ingredients

• Ripe melon takes the place of tomatoes in this otherwise classic caprese. The crisp juicy fruit, paired with the soft, supple cheese, and the fragrant pesto is a revelation.
• 1 packed cup fresh basil leaves
• 1/4 cup plus 1 teaspoon extra-virgin olive oil
• 2 tablespoons pine nuts
• Fine sea salt
• 1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 8 wedges, peeled
• 3/4 pound fresh mozzarella (preferably Buffalo mozzarella)

Details

Servings 4

Preparation

Step 1

Combine basil, oil, pine nuts and generous pinch salt in a blender; purée until smooth. Adjust salt to taste.



Cut each cantaloupe wedge crosswise in half, then, keeping narrow ends intact, make lengthwise cuts in wedges so that they fan slightly.



Arrange cantaloupe wedges on serving plates. Slice cheese, then arrange over cantaloupe. Drizzle with pesto.