Delicious served with rustic, country-style bread.
Special Diets:
Method
Cut top and bottom off melon; stand melon upright on one of the cut ends.
Cut off rind from top of melon to bottom and slice melon in half.
Scoop out seeds using a spoon, then cut each half lengthwise into 8 crescent-shaped wedges.
Wrap slices of prosciutto around each cantelope melon piece – serve on platter.
Nutritional Info
Serving Size
Calories
90
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.