Cantaloupe, Mozzarella and Prosciutto with Basil

By nancystrini

Wonderful brunch 'antipasto' or summer app/side/salad on its own!

Ingredients

• 1 cantaloupe, halved and seeded
• 3/4 lb. bocconcini (bite-size mozzarella balls)
• 2 T EVOO
• 1/4 t red pepper flakes
• coarse salt and ground pepper
• 1/3 lb. prosciutto
• 1/4 cup torn fresh basil leaves

Preparation

Step 1

With large melon baller, scoop melon flesh into a large bowl, add bocconcini, oil, and red pepper flakes, season with salt and pepper and stir to combine.

Arrange prosiutto along edges of a large serving platter. Stir torn basil into melon mixture. Transfer to center of platter and serve.