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!
Course
Appetizer
Cuisine
Italian
Keyword
Melon, Prosciutto
Ingredients
Cantaloupe as far as I can carb count goes like about this:
10-20grams= 1 CHO
20-30grams= 2 CHO
30-40grams= 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.