Recipe - Antipasto Platter With Prosciutto And Melon

BH&G HOLIDAY APPETIZERS '97
8 ounce Thinly cut or sliced up prosciutto
Lettuce leaves
2 cup Melon balls or cubes
1 cup Fresh pineapple cubes
One fourth cup Slivered almonds, toasted
2 tablespoon Olive oil
2 tablespoon White balsamic vinegar
2 tablespoon Crumbled blue cheese

Roll up each prosciutto slice and arrange on a large lettuce lined serving
platter. Place fruits and nuts around prosciutto. Combine olive oil and
balsamic vinegar and drizzle mixture over all. Sprinkle with blue cheese.

(This really looks pretty in the picture. The prosciutto is rolled more in
a fan shape, rather than actually rolled up into cylandrical rolls.)

Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
Sep 18, 1998