Easy CCB Antipasto
Ingredients
1⁄2 cantaloupe
1 pkg (200 g) mini bocconcini, about 36 balls
2 tbsp olive oil
1 tbspCCB 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, Trans 0 g), Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 2 g (Fibre 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.
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CCB Dip Mix