Antipasto platter with prosciutto and melon

Yield: 12 Servings

Measure Ingredient
8 ounces Thinly sliced prosciutto
Lettuce leaves
2 cups Melon balls or cubes
1 cup Fresh pineapple cubes
¼ cup Slivered almonds, toasted
2 tablespoons Olive oil
2 tablespoons White balsamic vinegar
2 tablespoons Crumbled blue cheese


Roll up each prosciutto slice and arrange on a large lettuce lined serving platter. Place fruits and nuts around prosciutto. Combine olive oil and balsamic vinegar and drizzle mixture 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.) Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Sep 18, 1998

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