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Cantaloupe and Mozzarella with Prosciutto and Basil

Cantaloupe and Mozzarella with Prosciutto and Basil

Enjoy with crusty bread for a no-cook dinner, or serve as an antipasti platter at a party.

Everyday Food, July/August 2011 http://www.marthastewart.com/852295/cantaloupe-and-mozzarella-prosciutto-and-basil
4.107145
Rated
82.1429100(28)28
  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Serves 6

Ingredients

    • 1 cantaloupe, halved and seeded
    • 3/4 pound bocconcini (bite-size fresh mozzarella balls)
    • 2 tablespoons extra-virgin olive oil
    • 1/4 teaspoon red-pepper flakes
    • Coarse salt and ground pepper
    • 1/3 pound thinly sliced prosciutto
    • 1/4 cup fresh basil leaves, torn

Directions

  1. With a large melon baller, scoop melon flesh into a large bowl (or cut into bite-size pieces). Add bocconcini, oil, and red-pepper flakes; season with salt and pepper and stir to combine. Arrange prosciutto along edges of a large serving platter. Stir basil into melon mixture, transfer to center of platter, and serve.

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