Preheat oven to 375�F.
On a baking sheet toast pine nuts until golden, about 5 minutes, and cool. In a blender pur�e basil with oil until basil is minced. Pour pur�e through a very fine sieve into a bowl, pressing hard on solids, and discard solids.

Halve and seed cantaloupe. Cut melon into 1/4-inch-thick wedges and discard rind.

Spoon basil oil onto 4 plates. Arrange melon decoratively over oil and top with prosciutto. Sprinkle melon and prosciutto with pine nuts and cheese.