Italian · Lunch
Cured Meat and Melon Board
Thin-sliced prosciutto is draped over ripe cantaloupe wedges alongside fresh mozzarella, arugula and a light balsamic reduction. This Italian antipasto board showcases the classic salty-sweet pairing through smaller portions of cured meat and cheese, keeping the plate under 350 calories.
$5
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
348Calories
27.8gProtein
20.2gFat
16.5gCarbs
13.7gSugar
1.1gFiber
2340mgSodium
79mgChol
7.5gSat Fat
420mgPotassium
122mgCalcium
1.2mgIron
1.5mcgVitamin B12
45mgVitamin C
Goes well with
Prosecco or Dry Cava
local
Italian Sparkling Water (Acqua Frizzante)
international
low-calorie
low-cholesterol
low-carb
low-calorie
low-chol
Instructions
1
Prep
Slice the cantaloupe into thin wedges and pat dry with a paper towel. Warm the balsamic vinegar in a small saucepan over medium-low heat for 3 minutes, swirling, until reduced by half.
2
Build
Arrange cantaloupe wedges on a plate, drape prosciutto slices over the wedges, scatter mozzarella and arugula across the gaps, and drizzle with balsamic reduction.
3
Plate
Top with black pepper and flaky salt. Serve immediately at room temperature so the mozzarella stays soft and melon stays crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz386g prosciutto
- 11 oz150g, about 1/8 of a small cantaloupe cantaloupe
- 1.8 oz50g fresh mozzarella
- 22 small handful (30g) arugula
- 2 tbsp30ml balsamic vinegar
- black pepper, a few grinds
- a pinch of flaky salt
