Antipasto Platter With Prosciutto And Melon Recipe


  • 8 oz Thinly sliced prosciutto
  • lettuce leaves
  • 2 cup melon balls or cubes
  • 1 cup fresh pineapple cubes
  • 1/4 cup slivered almonds, toasted
  • 2 tbl olive oil
  • 2 tbl white balsamic vinegar
  • 2 tbl Crumbled blue cheese


The Prosciutto Is Rolled More In A Fan Shape, Rather Than Actually Rolled Up Into Cylandrical Rolls.

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