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Antipasto Platter With Prosciutto And Melon
Ingredients
- 8 ounce Thinly sliced prosciutto Lettuce leaves
- 2 c. Melon balls or possibly cubes
- 1 c. Fresh pineapple cubes
- 1/4 c. Slivered almonds, toasted
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. White balsamic vinegar
- 2 Tbsp. Crumbled blue cheese
Directions
- Roll up each prosciutto slice and arrange on a large lettuce lined serving platter. Place fruits and nuts around prosciutto. Combine extra virgin olive oil and balsamic vinegar and drizzle mix over all. Sprinkle with blue cheese.
- (This really looks pretty in the picture. The prosciutto is rolled more in a fan shape, rather than actually rolled up into cylandrical rolls.)
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