Mozzarella Kiss Melon and Prosciutto Salad with Pesto
Recipe created for Kiss Melons by Cooking on the Weekends
Mozzarella Kiss Melon and Prosciutto with Pesto is a fun play on spaghetti and meatballs. It’s sweet, savory, delicious, and is one of the most unique melon recipes ever!
Mozzarella Kiss Melon and Prosciutto with Pesto is a fun play on spaghetti and meatballs. It’s sweet, savory, delicious, and is one of the most unique melon recipes ever!
- Approximately 4½ pounds of melon (I used a combination of Sugar Kiss & Summer Kiss)
- 3 ounces prosciutto, very thinly sliced
- 6 tablespoons pine nuts, divided
- 2 cups packed basil leaves, washed and dried
- 4 small garlic cloves, peeled, roots removed
- ¼ teaspoon sea salt
- 3 tablespoons extra virgin olive oil
- 1½ cups small fresh mozzarella balls (about the size of cherries)
INSTRUCTIONS
- Prepare melon. Cut about ½ inch off of the top and bottom, and then moving your knife downwards into the fruit, just inside the rind, cut off the skin. You’ll curve your knife slightly to follow the shape of the melon. Then cut the melon in half and use a spoon to remove the seeds. Place the melon halves, round side up, and then cut them into super thin slices, lengthwise. Then, cut those thin slices into very thin strips. Set the melon aside in a large serving bowl.
- Prepare prosciutto. Cut the prosciutto into very thin strips and add them to the melon, separating the slices with your fingers as you do so (they easily stick together).
- Toast pine nuts. Add the pine nuts to a small sauté pan and place it over medium-low heat. Moving the pan around often, heat just until they’re golden, about 3 minutes. (Be careful, as they can go from just right to too dark in seconds.) Set aside to cool.
- Make pesto. Add the basil, 4 tablespoons of the toasted pine nuts, garlic, and salt to a food processor fitted with the blade attachment, and blend everything. Next, add the oil and blend until it’s as smooth as possible. Use a rubber spatula to get every last bit out of the food processor as you add it to the melon and prosciutto mixture.
- Assemble, season, serve. Add the mozzarella balls and gently toss everything together. Sprinkle the remaining 2 tablespoons of toasted pine nuts on the top, along with a few turns of freshly ground black pepper. Serve immediately.
