Cantaloupe and Mozzarella with Prosciutto and Basil

By cheeserohan

Ingredients

• 1 cantaloupe, halved and seeded
• 3/4 pound bocconcini (bite-size fresh mozzarella balls)
• 2 Tablespoons extra-virgin olive oil
• 1/4 teaspoon red pepper flakes
• coarse salt and ground pepper
• 1/3 pound thinly sliced prosciutto
• 1/4 cup fresh basil leaves, torn

Details

Servings 6

Preparation

Step 1

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.