Canteloupe with Proscuitto and Port

By maredan

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Ingredients

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

Details

Servings 4

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.