Easy CCB Antipasto

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

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.

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.

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

CCB Dip Mix