This light and elegant antipasti includes melon and mozzarella, but it’s the salty prosciutto that will have guests coming back for more. A simple basil pesto bumps the flavors up a level and gives the platter a nice pop of color. Plus, at only 78 calories for two skewers, you won’t feel guilty eating a few.
Per 2 skewers:
- 78 cal
- 7 g fat (2.4 g sat)
- 2 g carbs
- 120 mg sodium
- 0 g fiber
- 3 g protein
Total time: 25 minutes
1 large ripe cantaloupe
1/4 pound thinly sliced prosciutto de Parma
8 ounces cherry-size mozzarella cheese balls
1 cup fresh basil leaves
1/2 cup extra-virgin olive oil
1/4 teaspoon salt
- Cut the melon in half and remove the seeds. Using a melon baller, scoop out small balls of melon flesh. Then cut each ball in half. Cut each mozzarella ball in half as well. Cut the prosciutto lengthwise into ½-inch strips.
- To assemble, place one mozzarella half and one cantaloupe half together and wrap the prosciutto around them. Skewer with a toothpick.
- To make the pesto, process the basil, olive oil and salt together until well blended.
- Top each melon-mozzarella ball with a drizzle of pesto and serve.