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A round plate with six flower-shaped cantaloupe bites, each topped with rolled prosciutto and a basil leaf, arranged in a circle. Two round cantaloupe pieces complete this health-inspired appetizer.
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Antipasto Bites

For an elegant appetizer, try these sweet cantaloupe flowers paired with cream cheese-filled bresaola.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Italian
Keyword: easy starter, prosciutto and melon
Servings: 6 people
Author: Sine Siemkowicz

Equipment

Ingredients

  • 1 cantaloupe
  • 6 slices bresaola or prosciutto
  • 2 tablespoons cream cheese
  • 3 tablespoons lemon juice
  • fresh basil leaves to garnish

Instructions

  • Slice the melon.
  • Use the flower cutter to make the melon cutouts.
  • Place the round cutter in the middle of the cantaloupe flowers to remove the center.
  • Spread cream cheese on the thinly sliced bresaola.
  • Squeeze some lemon juice on top.
  • Fold up the bresaola lengthwise.
  • Now, roll the strips into a tight rose.
  • Stick it into the center of the melon flowers.
  • Arrange the basil leaves on top.
  • Serve.

Video

Nutrition

Calories: 77kcal | Carbohydrates: 8g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 43mg | Potassium: 159mg | Fiber: 1g | Sugar: 8g | Vitamin A: 3177IU | Vitamin C: 13mg | Calcium: 13mg | Iron: 0.4mg
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