Cantaloupe With Ricotta And Pistachios Recipes

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MELON AND CUCUMBER SALAD



Melon and Cucumber Salad image

Puree any leftover melon from this Melon and Cucumber Salad in a blender with plain yogurt and honey to taste. For three cups of chopped melon, use two cups of yogurt and two to three tablespoons of honey. Serve over ice for a delicious summertime treat.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 5

1/2 each golden watermelon, cantaloupe, canary melon, and Honey Kiss or Sugar Kiss melon, peeled, seeded, and cut into 1/4-inch slices
1/2 English cucumber, peeled and thinly sliced
Flaky sea salt, such as Maldon, and freshly ground pepper
Extra-virgin olive oil
Fresh mint leaves, for serving

Steps:

  • Arrange melons and cucumber on a platter; season with salt and pepper. Drizzle with oil. Just before serving, sprinkle with mint.

RICOTTA WITH CANTALOUPE, PISTACHIOS, AND PROSCIUTTO



Ricotta With Cantaloupe, Pistachios, and Prosciutto image

In another one of my recipes I mentioned my "love affair with Ricotta" and here is another example.

Provided by Melanie B.

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup part-skim ricotta cheese, fresh
1 tablespoon honey
1/2 cup cantaloupe, shaped into balls
2 tablespoons pistachios, chopped
1/4 cup prosciutto, chopped
1/4 teaspoon salt

Steps:

  • Gently mix together the ricotta, cantaloupe, salt, and prosciutto.
  • Place into 4 small bowls. Top with pistachios and a drizzle of honey.
  • Enjoy!

Nutrition Facts : Calories 86.6, Fat 4.2, SaturatedFat 1.7, Cholesterol 9.5, Sodium 187.2, Carbohydrate 8.6, Fiber 0.6, Sugar 6.3, Protein 4.5

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