0 0
Melon, Prosciutto & Mozzarella

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1/2 cantaloupe or 1/2 honeydew
6 slices prosciutto, torn into bite sized pieces
5 ounces small mozzarella cheese, cut in half (balls)
handful fresh basil
toothpick
balsamic vinegar

Nutritional information

86.6
Calories
48 g
Calories From Fat
5.4 g
Total Fat
3.1 g
Saturated Fat
18.7 mg
Cholesterol
155.8 mg
Sodium
4.3 g
Carbs
0.4 g
Dietary Fiber
3.9 g
Sugars
5.6 g
Protein
418g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Melon, Prosciutto & Mozzarella

Features:
  • Gluten Free
Cuisine:

Great, cool summertime app

  • 40 min
  • Serves 3
  • Easy

Ingredients

Directions

Share

MELON, PROSCIUTTO & MOZZARELLa STICKS, Great, cool summertime app, Great, cool summertime app


Discover ground-breaking new supplements!    SHOP & SAVE


 

Steps

1
Done

Remove Seeds,Scoop Out Into Balls (using a Melon Baller (alternatively, Cut Into Cubes If You Don't Have a Melon Baller).

2
Done

on Each Toothpick/Kebab Stick Arrange a Ball of Melon, Then a Piece of Fresh Basil, a Half of a Mozzarella Ball, Another Piece of Basil, a Piece of Prosciutto, Another Piece of Basil and Finally Another Cantaloupe Ball.

3
Done

Drizzle With Balsamic Vinegar or Balsamic Glaze Before Serving If Desired.

Avatar Of Giada Keith

Giada Keith

Pasta perfectionist creating handmade noodles and sauces that transport you to Italy.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Feta &Amp; Spinach Stuffed Chicken Breasts
previous
Feta & Spinach Stuffed Chicken Breasts
Featured Image
next
Plant-Based Bolognese Sauce: A Vegan Delight
Feta &Amp; Spinach Stuffed Chicken Breasts
previous
Feta & Spinach Stuffed Chicken Breasts
Featured Image
next
Plant-Based Bolognese Sauce: A Vegan Delight

Add Your Comment

16 − 12 =