Antipasto Platter with Prosciutto and Melon
For an innovative twist on the classic prosciutto-melon pairing, try this trio of cantaloupe, honeydew, and crenshaw melon balls.
Ingredients
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8 ounces thinly sliced prosciutto
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Lettuce leaves
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2 cups melon balls or cubes
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1 cup fresh pineapple cubes
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1/4 cup slivered almonds, toasted
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2 tablespoons olive oil
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2 tablespoons white balsamic vinegar
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2 tablespoons crumbled blue cheese
Directions
1.
Roll up each prosciutto slice and arrange on a large lettuce-lined serving platter. Place fruit and nuts around prosciutto. Combine olive oil and balsamic vinegar. Drizzle oil-vinegar mixture over all. Sprinkle with blue cheese. Makes 12 servings.
Make-ahead Tip
Assemble prosciutto, melon, and nuts on a lettuce-lined platter as directed. Cover tightly with plastic wrap and refrigerate up to 2 hours. Just before serving, drizzle with oil-vinegar mixture and sprinkle with blue cheese.
Nutrition information
Calories 120, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 358 mg, Carbohydrate 5 g, Fiber 1 g, Protein 6 g. Daily Values: Vitamin A 9%, Vitamin C 23%, Calcium 1%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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