Summer Fruit, Cheese, and Prosciutto Antipasto Plate
Prep Time: 15 minutes
Cook Time: n/a
Nutrition Score per serving:
(1/4 cantaloupe, 3/4 cup ricotta, 1/2 ounce Gorgonzola, 1 ounce prosciutto, 1 plum, 3 strawberries, 2 tsp honey) 373 calories, 41 g carbs (40%), 9 g fat (22%), 3 g fiber, 35 g protein (38%), 4 g saturated fat
Ingredients
| 3 | cups nonfat ricotta cheese |
| 2 | ounces (about 1/2 cup) Gorgonzola cheese, crumbled |
| 8 | tsp 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 |
Directions
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.
Sprinkle 1/2 ounce (2 tablespoons) of crumbled Gorgonzola cheese over each ricotta dome. Drizzle each with 2 teaspoons of honey (or serve in a cup or glass, as shown in the photo).
Drape one portion of prosciutto over each cantaloupe wedge and place one wedge on each plate. Arrange 6 plum wedges and 3 strawberries around each ricotta dome.
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.
One serving equals 3/4 cup ricotta, 1/2 ounce Gorgonzola, 1/4 cantaloupe, 1 plum, 1 ounce prosciutto, 3 strawberries, 2 teaspoons honey.
