0 (0)

Category: Appetizers

Shaved cantaloupe with prosciutto and mint

Shaved cantaloupe with prosciutto and mint
Los Angeles Times

There's nothing more alluring than a nice, close shave. And it doesn't apply only to a man's face: Vegetables and fruits could use a shave, too. No, they don't get a 5 o'clock shadow. And no, you don't shave them ... Read more

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.

Each serving:
149 calories; 10 grams protein; 19 grams carbohydrates; 2 grams fiber; 3 grams fat; 1 gram saturated fat; 22 mg. cholesterol; 791 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Dandelion greens and goat cheese empanadas
Beef lettuce wraps
Sorrel flan
Chinese-style pork meatballs in broth