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Melon and Prosciutto

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By Betty Crocker Kitchens
Updated May 6, 2005
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Prepare this simple appetizer ahead, and relax during those last few minutes before your guests arrive.

Melon and Prosciutto

  • Prep Time 10 min
  • Total 10 min
  • Servings 12
  • Ingredients 2
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Ingredients

  • 1 cantaloupe, casaba, honeydew or Spanish melon (3 pounds)
  • 1/4 pound thinly sliced prosciutto

Instructions

  • Step 
    1
    Cut cantaloupe in half; scoop out seeds and fibers. Cut each half lengthwise into 6 wedges; remove rind. Cut crosswise slits, 1 1/2 inches apart, in each melon wedge.
  • Step 
    2
    Cut prosciutto into 1-inch strips. Place several strips of prosciutto over each wedge; push prosciutto into slits.

Nutrition

40 Calories
1 g Total Fat
3 g Protein
5 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Appetizer
Calories
40
Calories from Fat
10
Total Fat
1 g
Saturated Fat
0g
Cholesterol
5 mg
Sodium
150 mg
Potassium
220 mg
Total Carbohydrate
5 g
Dietary Fiber
0g
Protein
3 g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
40%
40%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.

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