An easy meal or party platter? Whichever you choose, this @marthastewart recipe is deliciously perfect!
Cantaloupe and Mozzarella with Prosciutto and Basil
Ingredients
1 cantaloupe, halved and seeded
¾ pound bocconcini (bite-size fresh mozzarella balls)
2 tablespoons extra-virgin olive oil
¼ teaspoon red-pepper flakes
Coarse salt and ground pepper
1/3 pound thinly sliced prosciutto
¼ cup fresh basil leaves, torn
Directions
With a large melon baller, scoop melon flesh into a large bowl (or cut into bite-size pieces). Add bocconcini, oil, and red-pepper flakes; season with salt and pepper and stir to combine. Arrange prosciutto along edges of a large serving platter. Stir basil into melon mixture, transfer to center of platter, and serve.
Cantaloupe and Mozzarella with Prosciutto and Basil
