Breastfeeding Friendly Gluten Free Prosciutto Melon Cups
Total time15 min
Prep time15 min
Cook time0 min
4.5(28)
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Learn more →Ingredients
6 servings
- 1 medium cantaloupe (about 3 lb)
- 4 oz prosciutto, thinly sliced
- 4 oz fresh mozzarella, torn into small pieces
- 2 tbsp honey
- 2 tbsp balsamic glaze
- ¼ tsp flaky sea salt
- ¼ tsp black pepper, freshly ground
- ¼ cup fresh basil leaves, small or torn (optional)
Instructions
- 1
Halve the cantaloupe through the equator and scoop out the seeds with a spoon. Cut each half into 6 wedges (12 wedges total), then use a sharp knife to cut the flesh free from the rind, leaving the rind as a shallow cup. Trim a thin slice off the curved bottom of each rind cup so it sits flat on a platter.
- 2
Fold or loosely ribbon one slice of prosciutto onto each melon cup, then tuck a piece of torn mozzarella alongside it.
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