Antipasto platter with prosciutto and melon
12 Servings
Ingredients
| Quantity | 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 |
Directions
BH&G HOLIDAY APPETIZERS '97
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