Melon and Prosciutto
One of my favorite lunches in Italy. Whether you slice the cantaloupe or use a melon baller; the sweet fruit and salty prosciutto is absolutely wonderful. Top with fresh basil and it’s incredible on a hot summer day!
Ingredients
Cantaloupe as far as I can carb count goes like about this:
- 10-20 grams = 1 CHO
- 20-30 grams = 2 CHO
- 30-40 grams = 3 CHO
- You get the picture.
Instructions
- Either wrap the melon slice with prosciutto or if using a melon baller for smaller bites, use little wooden serving picks and thread with melon ball and prosciutto. Basil leaves add color, whether left whole or shredded, and they taste delicious.
