Ingredients

The following ingredients have 8 Servings
  • 1 medium cantaloupe
  • 3 ounces prosciutto ((thin slices))
  • 2 cups baby arugula
  • 2-3 tablespoons aged balsamic vinegar
  • 1/4 cup fresh raspberries ((optional))

Instruction

  • Cut cantaloupe in half and scoop out the seeds. Peel and slice the melon into 8 wedges (or slice thinner to make 2 wedges per serving). Chill until ready to assemble the antipasti platter.
  • Place arugula down the center of a serving platter. Arrange the cantaloupe slices on top.
  • Next, layer the prosciutto on top of cantaloupe (or instead cut prosciutto in half and wrap around cantaloupe slices).
  • Sprinkle raspberries along the arugula and drizzle all with balsamic vinegar. Serve immediately.