PROSCIUTTO-WRAPPED MELON BITES
Recipe adapted from "Southern Living Farmers Market Cookbook" (Oxmoor House, 2010)
St. Paul Pioneer Press
Makes 8 appetizer servings.
1/2 small cantaloupe or honeydew, seeded
1 1/2 cups loosely packed arugula
3/4 cup loosely packed fresh basil leaves
4 paper-thin slices prosciutto or country ham
1/4 teaspoon coarsely ground black pepper
Cut melon into 16 ( 1/4- to 1/2-inch) slices. Place each melon slice on top of 3 arugula leaves and 1 to 2 basil leaves. Cut each prosciutto slice lengthwise into 4 strips. Wrap center of each melon bundle with 1 prosciutto strip. Arrange on serving platter. Sprinkle with pepper.
Nutrition information: One serving provides 30 calories, 1 gram fat, 0 saturated fat, 5 milligrams cholesterol, 2 grams protein, 3 grams carbohydrate, 2 grams sugar, 0.5 grams fiber, 190 milligrams sodium, 15 milligrams calcium.
Recipe adapted from "Southern Living Farmers Market Cookbook" (Oxmoor House, 2010)
St. Paul Pioneer Press
Makes 8 appetizer servings.
1/2 small cantaloupe or honeydew, seeded
1 1/2 cups loosely packed arugula
3/4 cup loosely packed fresh basil leaves
4 paper-thin slices prosciutto or country ham
1/4 teaspoon coarsely ground black pepper
Cut melon into 16 ( 1/4- to 1/2-inch) slices. Place each melon slice on top of 3 arugula leaves and 1 to 2 basil leaves. Cut each prosciutto slice lengthwise into 4 strips. Wrap center of each melon bundle with 1 prosciutto strip. Arrange on serving platter. Sprinkle with pepper.
Nutrition information: One serving provides 30 calories, 1 gram fat, 0 saturated fat, 5 milligrams cholesterol, 2 grams protein, 3 grams carbohydrate, 2 grams sugar, 0.5 grams fiber, 190 milligrams sodium, 15 milligrams calcium.
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