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Summer in Italy

Cooking Time: 20 minutes

1/2 ripe canteloupe

(1) 4oz pkg. prosciutto

16 Fresh basil leaves

16 Mozzerella balls

16 Toothpicks

Pepper

  1. Using a small melon baller, scoop out 16 spheres of canteloupe.

  2. Slice prosciutto into 16 pieces

  3. Skewer the melon ball with a toothpick, followed by a piece of prosciutto, a basil leaf, and finally a ball of mozzerella.

  4. Arrange on a serving platter and sprinkle with fresh ground pepper.

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