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Antipasto Platter with Prosciutto and Melon
Ingredients
-
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
Directions
Roll up each prosciutto slice and arrange on a large lettuce-lined serving platter. Place fruit and nuts around prosciutto. Combine olive oil and balsamic vinegar. Drizzle oil-vinegar mixture over all. Sprinkle with blue cheese. Makes 12 servings.
From the Test Kitchen
- Make Ahead Tip Assemble prosciutto, melon, and nuts on a lettuce-lined platter as directed. Cover tightly with plastic wrap and refrigerate up to 2 hours. Just before serving, drizzle with oil-vinegar mixture and sprinkle with blue cheese.
Nutrition Facts
(Antipasto Platter with Prosciutto and Melon)
- Servings Per Recipe 12,
- Calories 120,
- Protein (gm) 6,
- Carbohydrate (gm) 5,
- Fat, total (gm) 9,
- Cholesterol (mg) 1,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 93,
- Vitamin C (mg) 14,
- Sodium (mg) 358,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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