Prosciutto, Melon and Herbed Provolone

1. 1

   First, make sure that you wash the cantaloupe.

2. 2

   Cut the cantaloupe in half and remove the seeds.

3. 3

   Peel cantaloupe and slice into wedges then into your desired size chunks (bite sized).

4. 4

   Loosely roll the stack of prosciutto slices, then slice the roll into thirds.

5. 5

   Gather mint leaves in one big pile.

6. 6

   Roll tightly into a cylinder and thinly slice, creating thin ribbons of mint (chiffonade).

7. 7

   Stack 4 slices of cheese together.

8. 8

   Peel each slice back and thinly sprinkle sliced mint between each layer.

9. 9

   Press down firmly with your hand, to seal.

10. 10

    Slice each layered stack into 8 wedges.

11. 11

    Repeat three more times with remaining cheese and mint.

12. 12

    You will have a little left over mint.

13. 13

    Set that aside to use as a garnish.

14. 14

    Stack some of the proscuitto and a wedge of the cheese layers on top of each piece of cantaloupe.

15. 15

    Arrange onto a serving platter and sprinkle with remaining mint.

16. 16

    Chill until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.