Prosciutto and Cantaloupe Antipasti with Grilled Herb Focaccia
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Prosciutto and Cantaloupe Antipasti with Grilled Herb Focaccia

7846

Prosciutto and Cantaloupe Antipasti with Grilled Herb Focaccia

Requires:

½ lb Columbus Prosciutto (thinly sliced)
1 Columbus Salame Secchi
1 Cantaloupe
1 Herb focaccia
1 T olive oil
Bread sticks (10 – 15)
Salt and pepper, to taste

 
 

Directions:

Slice cantaloupe into wedges, remove the seeds and wrap Prosciutto around the melon. Season with salt and pepper to taste.

Wrap the remaining slices of Prosciutto around the bread sticks.

Slice the Secchi into ¼ inch slices.

Slice the focaccia, brush cut side with a little olive oil and grill (you can use an indoor grill or panini maker).

Plate everything together.