Prosciutto and Cantaloupe Caprese with Buffalo Mozzarella

Layer and fan out the cantaloupe and mozzarella slices on a white serving plate with slices of the prosciutto ham in the center.

Then make the pesto. Add the fresh basil to a robot coupe or food processor with the toasted pine nuts and use the pulse button to process until basil and pine nuts are cut up. Next, add the garlic and lemon juice and pulse. Then slowly add the olive oil through the feed tube while the processor is on and continue until the pesto has emulsified. Then add the Parmesan cheese, salt and pepper and continue to pulse.

Add small dollops of the pesto all over the cantaloupe, mozzarella and prosciutto. Enjoy!