Antipasto Platter With Prosciutto And Melon


  • 8 ounces  thinly sliced prosciutto
  •   Lettuce leaves
  • 2 cups  melon balls or cubes
  • 1 cup  fresh pineapple cubes
  • 1/4 cup  slivered almonds, toasted
  • 2 tablespoons  olive oil
  • 2 tablespoons  white balsamic vinegar
  • 2 tablespoons  crumbled blue cheese


For An Innovative Twist On The Classic Prosciutto-melon Pairing, Try This Trio Of Cantaloupe, Honeydew, And Crenshaw Melon Balls. Favicon
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