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Health & Fitness

Prosciutto Cantaloupe & Caprese Bites

Prosciutto Cantaloupe & Caprese Bites

 

Sometimes a simple appetizer is all you need. Each has its own sweet and salty combo. The prosciutto is salty with the sweet cantaloupe while the cherry tomato is sweet with the salty mozzarella.  A drizzle of fruity extra virgin olive oil, freshly ground black pepper topped with a chiffonade of basil and you are good to go. It is best to make sure that each one is generously coated with the extra virgin olive oil so that the pepper and the basil stick to it. It is fresh, delicious and easy.

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Caprese Bites

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8 oz. Mozzarella Fior di Latte Ciliegine (small balls of mozzarella made with cow’s milk) should be about 24 balls

24 cherry tomatoes

Drizzle of fruity extra virgin olive oil

Black pepper, freshly ground

Basil, chiffonade

 

Cantaloupe & Prosciutto Bites

8 oz. prosciutto, thinly sliced

A quarter of a cantaloupe, cut into 1” chunks

Drizzle of fruity extra virgin olive oil

Black pepper, freshly ground

Basil chiffonade

 

48 Fancy toothpicks

1 basil stem

 

Place one cherry tomato and one mozzarella ball on a toothpick. Lay the 24 Caprese bites on one side of the platter. Cut each prosciutto slice into four pieces. Bunch each prosciutto piece and slide onto a toothpick then add a piece of cantaloupe. Lay the 24 prosciutto & cantaloupe bites on the other side of the platter. Generously drizzle the fruity extra virgin olive oil over all the pieces especially coating the prosciutto so it does not dry out. Using a black pepper grinder, grind a generous amount of black pepper over all the pieces. Top with the basil chiffonade. Place the basil stem in the center of the platter and serve.

 

Makes 48 pieces

 

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