Print

Cantalope Carpaccio with Proscuitto, mozzerella, and Cilantro

  • Author: Tonja Engen

Scale

Ingredients

  • 1 cantaloupe, sliced thin
  • 1 package San Daniele prosciutto
  • 1 fresh mozzarella ball
  • 1 bunch cilantro minced

Instructions

  1. Core and slice cantaloupe into 1/4 inch thick pieces. Next layer cantaloupe with thin slices of mozzarella. Tear prosciutto in strips, twist the ends and add over mozzarella. Finally, Sprinkle with cilantro and serve.