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Antipasto Platter with Prosciutto

Source of Recipe

Better Homes and Gardens


8 ounces thinly sliced prosciutto
Lettuce leaves
2 cups melon balls or cubes
1 cup fresh pineapple cubes
1/4 cup slivered almonds, toasted
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
2 tablespoons crumbled blue cheese



Roll up each prosciutto slice and arrange on a large lettuce-lined serving platter. Place fruit and nuts around prosciutto. Combine olive oil and balsamic vinegar. Drizzle oil-vinegar mixture over all. Sprinkle with blue cheese. Makes 12 servings.

Make-ahead Tip: Assemble prosciutto, melon, and nuts on a lettuce-lined platter as directed. Cover tightly with plastic wrap and refrigerate up to 2 hours. Just before serving, drizzle with oil-vinegar mixture and sprinkle with blue cheese.