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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (34g) Recipe makes 16 servings The following items or measurements are not included below: 16 slices prosciutto |
||
| Calories 11 | ||
| Calories from Fat 0 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 5mg | 0% | |
| Potassium 92mg | 2% | |
| Total Carbohydrate 2.8g | 0% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 2.7g | ||
| Protein 0.3g | 0% | |
Grilled Prosciutto-Wrapped Cantaloupe
By: ~Rita~
Aug 27, 2008
This brings the typical Prosciutto-Wrapped Cantaloupe to the next level!!! Crisping the prosciutto and juicy tender warm cantaloupe. Almost as easy as none cooked version. This is wonderful along or add finely minced mint or basil No need to oil or skewer.
SERVES 16
Ingredients
- 16 slices prosciutto (thinly sliced)
- 1 cantaloupe, peeled and seeded
- freshly cracked pepper, to taste
- 1 teaspoon fresh basil, chopped (optional)
Directions
1
Heat grill to high.2
Cut cantaloupe into 16 slices. Season with pepper and basil.3
Wrap each with a slice of prosciutto.4
Grill each of the 3 sides for 1-2 minutes.
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- Course > Appetizers
- Course > Side Dishes
- Main Ingredient > Meat > Pork
- Main Ingredient > Fruit > Melons
- Cuisine > European > Southern (Mediterranean) > Italian
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Number of Servings > For Large Groups
- Preparation > Presentation > Finger Food
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Romantic
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Featured Reviews for This Recipe
From: Mia #3
On Sep 26, 2008
Never tried it this way, I'm from Portugal so we have this as an entree, but it doe'nt go on the grill, it´s very refreshing. I'm going to try it your way Rita, thank-you very much for sharing this with all of us food lovers.
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