Description
A refreshing summer dish that beautifully blends sweet cantaloupe with savory prosciutto, creamy mozzarella, and peppery arugula. This easy-to-assemble appetizer is perfect for entertaining or light lunches.
Ingredients
Scale
1 ripe cantaloupe, cut into bite-sized chunks
6–8 slices of prosciutto
6 oz fresh mozzarella or mini mozzarella balls
1 cup arugula
2 tablespoons extra virgin olive oil
Cracked black pepper, to taste
Optional: 1 tablespoon balsamic glaze
Instructions
- Cut the cantaloupe in half, scoop out the seeds, and slice into wedges. Remove the rind and chop into chunks.
- Tear or fold the prosciutto into ribbons.
- Tear the mozzarella or use whole mini balls. Distribute over the melon.
- Add a handful of arugula on top.
- Drizzle with olive oil and season with black pepper.
- Add balsamic glaze if desired and serve immediately.