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Cantaloupe and Mozzarella with Prosciutto and Basil (Everyday Food)

Prep Time10 minutes
Total Time10 minutes
Servings: 6

Ingredients

  • 1 cantaloupe halved and seeded
  • 3/4 lb bocconcini bite sized fresh mozzarella
  • 2 tbsp olive oil
  • 1/4 tsp red-pepper flakes optional
  • coarse salt and ground pepper
  • 1/3 lb thinly sliced prosciutto
  • 1/4 cup torn basil

Instructions

  • With a large melon baller, scoop melon flesh into a large bowl.
  • Add bocconcini, oil and red-pepper flakes, season with salt and pepper. NOTE: I left the red pepper flakes out because the girls were going to eat this too. So the flakes are optional. Stir to combine
  • Stir basil into the melon mixture.
  • Arrange prosciutto along the edge of a large serving platter and transfer the melon mixture to middle of platter.
  • Enjoy with crusty bread for a no-cook dinner or serve as an antipasti platter and your next party.