Italian · Lunch
Cured Meat and Melon Board
An Italian antipasto board pairing thin slices of prosciutto with ripe cantaloupe, fresh mozzarella, and arugula, finished with cracked black pepper and olive oil. Served with grissini breadsticks and green olives, the salt-sweet contrast of cured pork and melon defines the plate.
$6
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
361Calories
27.2gProtein
25.5gFat
11.1gCarbs
7.6gSugar
1.6gFiber
2521mgSodium
58mgChol
11.4gSat Fat
520mgPotassium
234mgCalcium
1.8mgIron
1.5mcgVitamin B12
23mgVitamin C
low-carb
low-calorie
low-cholesterol
mediterranean
all-time-classics
quick-lunch
low-calorie
low-chol
Instructions
1
Prep
Slice the cantaloupe into thin wedges, tear the mozzarella into rough pieces by hand, and check the melon gives slightly when pressed to confirm ripeness.
2
Build
Arrange prosciutto in loose folds across the board, then tuck melon wedges, mozzarella, arugula, olives, and grissini into the spaces.
3
Plate
Drizzle olive oil over the mozzarella and melon, crack black pepper across the board, and serve immediately at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g prosciutto
- 7 oz200g cantaloupe melon
- 3 oz86g fresh mozzarella
- a small handful (15g) arugula
- 2 tsp2 tsp olive oil
- a few cracks of black pepper
- 1.4 oz20g, about 6 pieces grissini breadsticks
- 1 oz14g, about 5 green olives
