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.

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