Cantaloupe Caprese

cantaloupe caprese

This recipe is for hot summer days, when it’s too warm to turn on an oven, so the best dinner is one that takes just five minutes to make. It’s for evenings on backyard patios, when the only thing left to do that day is enjoy a plate full of fresh food and a glass of white wine. It’s for the night that friends come over for dinner, and you want an appetizer that looks impressive but is secretly the easiest thing you know how to make. (Our secret.) 😉 It’s for tastebuds that want a little bit of sweet and salty all in one mouthful, and eyes that love pops of color and the freshest food of the season.

CANTALOUPE CAPRESE RECIPE

INGREDIENTS

  • ¼ cantaloupe
  • 2 c. arugula
  • 2 oz. prosciutto
  • ½ c. mozzarella pearls
  • 1  t. raw honey
  • 1 t. balsamic vinegar
  • 1 t. olive oil
  • Sea salt and fresh-cracked pepper, to taste

 

DIRECTIONS

  1. Use a melon baller to scoop cantaloupe balls, or just cut into slices or large chunks.
  2. In a bowl, layer arugula, then cantaloupe balls, prosciutto and mozzarella.
  3. Drizzle with honey, balsamic vinegar and olive oil. Season to taste with sea salt and pepper.

To get this recipe and 30+ more simple, seasonal, absolutely delicious summer recipes, grocery lists and meal prep steps, check out the Taste of Health Summer Meal Plan.

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