Canteloupe with Proscuitto and Port

By maredan

Ingredients

• 3 cantaloupe, halved
• 1 1/2 cups 1-1/2 cups chopped prosciutto
• 1 1/2 cups 1-1/2 cups white port

Preparation

Step 1

Directions
Slice off a small piece of each bottom, as to stop the cantaloupe from rolling. Scoop out the seeds from the cantaloupes. Place 1/6 of the prosciutto in each seed cavity. Sprinkle the melon halves with port. Serve as an appetizer.