Summer Fruit, Cheese, and Prosciutto Antipasto Plate
Summer Fruit, Cheese, and Prosciutto Antipasto Plate

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: Less than 30 minutes
  • Prep: 15 minutes
  • Cook: N/A

Nutrition Facts

Amount per serving:
Total Calories: 394kcal (20%)
  • 1175mg (49%) Sodium
  • 50g Carbs
  • 4g Fiber
  • 7g (11%) Fat
  • 4g (18%) Saturated Fat
  • 37g Sugars
  • 28g Protein
  • 405mg (41%) Calcium
  • 1mg (6%) Iron
394kcal (20%)1175mg (49%)50g4g7g (11%)37g28g4g (18%)
Entertain guests with this Italian-style platter, packed with beta-carotene, calcium, fiber, and protein.

Ingredients:

  • 3 cups nonfat ricotta cheese
  • 2 ounces (about 1/2 cup) Gorgonzola cheese, crumbled
  • 8 teaspoons wildflower honey
  • 4 ounces thinly-sliced prosciutto
  • 1 small cantaloupe, quartered, seeds removed
  • 4 plums, pitted and cut into 6 wedges
  • 1 pint strawberries, hulled
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Directions:

Directions

1. Lay out 4 dinner plates. For each serving, fill a 1-cup measuring cup to the 3/4 mark with ricotta cheese and turn upside down in the center of each plate to create a dome.

2. Sprinkle 1/2 ounce (2 tablespoons) of crumbled Gorgonzola cheese over each ricotta dome.

3. Drizzle each with 2 teaspoons of honey.

4. Drape one portion of prosciutto over each cantaloupe wedge and place one wedge on each plate.

5. Arrange 6 plum wedges and 3 strawberries around each ricotta dome.

Entertaining Tip: Round out the meal with some crusty whole-wheat bread and an Italian-style dessert of iced decaffeinated coffee laced with skim milk and hazelnut syrup.

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