Prosciutto & Cantaloupe With Fresh Pesto

Prosciutto & Cantaloupe With Fresh Pesto

• 1 cantaloupe, cut into 1/8 with peel removed
• 8 slices prosciutto ham
• 2 burrata cheese rounds
• Fresh greens
• 1 large bunch of basil, leaves only, washed and dried
• 3 medium cloves of garlic
• one small handful of raw pine nuts, toasted
• 3/4 cup Parmesan, grated
• 2-3 tablespoon olive oil

1. Wrap each piece of cantaloupe with a slice of prosciutto. Set aside.
2. To make pesto: Place the basil leaves in a food processor or blender.
3. Add in the garlic, toasted pine nuts, parmesan and pulse.
4. Slowly add in olive oil till a sauce is formed while pulsing.
5. Add salt and pepper to taste.
6. To serve: Put a handful of fresh lettuce greens on a plate.
7. Place two cantaloupe slices on top of lettuce and add 1/2 burrata.
8. Drizzle with fresh pesto and serve.