Easy CCB Antipasto

20 min

6 servings

Ingredients

  • 1⁄2 cantaloupe
  • 1 pkg (200 g) mini bocconcini, about 36 balls
  • 2 tbsp olive oil
  • 1 tbsp CCB Dip Mix, or your favourite dip mix
  • 10 slices prosciutto
  • fresh basil leaves, optional

Preparation

  • Trim rind from melon. Cut in half; discard seeds. Slice melon into small wedges, then cut each slice into small cubes.
  • Place melon in bowl. Drain bocconcini, then add to bowl along with oil and dip mix. Toss to evenly coat.
  • Cut prosciutto slices in half cross-wise. Roll up or fold pieces in half; place on a platter. Scatter melon and cheese over top. Garnish with basil, if desired.

Nutritional Information

Per serving: Calories 45, Fat 3 g (Saturated 0 g, 0 0 g), Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 2 g (Fiber 0 g, Sugars 1 g), Protein 3 g.

Tips

Slash prep time and buy pre-cut melon balls or cubes. Use a mix of cantaloupe and honeydew.

Tips

Slash prep time and buy pre-cut melon balls or cubes. Use a mix of cantaloupe and honeydew.