About the Recipe
Paint a portrait in spring pastels with this inviting arrangement of antipasti.
1 cantaloupe, halved and seeded
3/4 pound bite-size fresh mozzarella balls
2 tablespoons extra-virgin olive oil
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/3 pound thinly sliced prosciutto*
1/4 cup fresh basil leaves, torn
*pink peppercrns and purple chive flowers optional
*Can also use thinly sliced Stoysich County Style Smoked Ham or even thinly sliced Stoysich Canadian Bacon
To add even more springtime color, sprinkle with cracked pink peppercorns and chive flowers
With a large melon baller, scoop melon flesh into a large bowl (or cut into bite-size pieces).
Add mozzerlla ballsi, oil, and red-pepper flakes; season with salt and pepper and stir to combine.
Arrange prosciutto along edges of a large serving platter.
Stir basil into melon mixture, transfer to center of platter, and serve with a ripped rustic bread or crackers.