Total time: 20 minutes | Serves 4
- 1 ripe cantaloupe (about 3 1/4 pounds)
- 2 tablespoons finely chopped mint
- 2 teaspoons freshly squeezed lime juice
- 1/4 cup ruby Port
- Freshly ground black pepper to taste
- 4 slices of prosciutto (about 4 ounces)
Step 1Cut the cantaloupe into quarters, remove the seeds and peel. Using a mandoline, slice each quarter lengthwise as thinly as possible without having the fruit disintegrate. Divide the fruit equally and pile high onto four plates. Scatter one-fourth of the mint over each.
Step 2Drizzle one-half teaspoon lime juice and a tablespoon Port over each, along with a little black pepper.
Step 3Cut the prosciutto into quarter-inch julienne strips, and scatter one-fourth of it over the melon on each plate.
149 calories; 10 grams protein; 19 grams carbohydrates; 2 grams fiber; 3 grams fat; 1 gram saturated fat; 22 mg. cholesterol; 791 mg. sodium.
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