This classic Cantaloupe and Prosciutto recipe looks really impressive, tastes great and you don’t need to turn on the oven. One cantaloupe could also serve a crowd so keep this in mind for your next pool party. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), and paleo diets.
1/2 Cantaloupe, sliced into 12 pieces
12 Prosciutto slices (paper thin)
Wrap each piece of cantaloupe with a slice of prosciutto.
Serve alone as an appetizer or with berries, other meats and veggies as part of a charcuterie platter.