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Cantaloupe Hors D'Oeuvre

creative.chef's picture
This Cantaloupe Hors D'Oeuvre is simply irresistible and mouth-watering recipe. Try this easy to prepare Cantaloupe Hors D'Oeuvre dish; I am sure you will love to share it with your loved ones.
  Cantaloupes 3 Small
  White port 6 Tablespoon
  Prosciutto 1⁄2 Pound, sliced wafer-thin (Parma Ham)

1 Chill the melons for a few hours before beginning the preparation.
2 Halve the melons horizontally to give 6 cup-shaped pieces. Scoop out the seeds and drain off excess juices.
3 With a melon bailer, scoop little balls from the flesh of the melons. Replace these balls in the melon cups. Sprinkle port over each cup.
4 Lightly roll the thin slices of ham and pile them on top of the melon halves. Serve chilled.
Tip: If small melons are not avail- able use larger ones and cut the halves into 2 or 3 sections each after step 2 above.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 245 Calories from Fat 47

% Daily Value*

Total Fat 5 g8.5%

Saturated Fat 1.6 g7.8%

Trans Fat 0 g

Cholesterol 27 mg9%

Sodium 767.9 mg32%

Total Carbohydrates 36 g12.1%

Dietary Fiber 3.7 g14.7%

Sugars 32.1 g

Protein 13 g25.8%

Vitamin A 275.3% Vitamin C 248.9%

Calcium 3.8% Iron 5.1%

*Based on a 2000 Calorie diet

Cantaloupe Hors D'Oeuvre Recipe