Cantaloupe with Prosciutto

Cantaloupe with Prosciutto

Serves 8

Delicious served with rustic, country-style bread.

  • 1 ripe cantaloupe or honeydew melon
  • 16 very thin slices prosciutto,
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Cut top and bottom off of melon, then stand it upright on one of the cut ends.

With your knife, peel off rind from top of melon to bottom. When melon is completely peeled, slice it in half. Scoop out seeds using a spoon, then discard.

Cut each half into 8 crescent-shaped wedges, lengthwise.

Wrap middle of each wedge of melon with a slice of prosciutto. Fan out on a platter and serve.

Nutritional Info: 
Per Serving:90 calories (25 from fat), 3g total fat, 1g saturated fat, 20mg cholesterol, 770mg sodium, 7g carbohydrate (1g dietary fiber, 6g sugar), 9g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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