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 melon; stand melon upright on one of the cut ends. Peel off rind from top of melon to bottom. Once peeled, slice melon in half. Scoop out seeds using a spoon; discard.

Cut each half lengthwise into 8 crescent-shaped wedges.

Wrap a prosciutto slice around the middle of each melon wedge. Arrage 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 carbohydrates, (1 g 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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