Food & Cooking Recipes Appetizers Cantaloupe and Mozzarella with Prosciutto and Basil 3.7 (158) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 6 Enjoy with crusty bread for a no-cook dinner, or serve this sweet-meets-savory salad as an antipasti platter at a party. Ingredients 1 cantaloupe, halved and seeded ¾ pound bocconcini (bite-size fresh mozzarella balls) 2 tablespoons extra-virgin olive oil ¼ teaspoon red-pepper flakes Coarse salt and ground pepper ⅓ pound thinly sliced prosciutto ¼ cup fresh basil leaves, torn Directions 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. Rate it Print