Canteloupe, Mozzarella, Prosciutto

By Nitaj3

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

Preparation

Step 1

Directions

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.