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Fruit, Cheese and Prosciutto Antipasto




Source of Recipe


SHAPE Magazine


List of Ingredients




3 cups nonfat ricotta cheese
2 ounces Gorgonzola cheese, crumbled (about 1/2 cup)
8 teaspoons wildflower honey
4 ounces thinly sliced prosciutto
1 small cantaloupe, quartered, seeds removed
4 plums, pitted and each cut into 6 wedges
1 pint strawberries, hulled


Recipe



Lay out four dinner plates. For each serving, fill a 1-cup measuring cup to the 3/4 mark with ricotta cheese and turn upside down in center of each plate to create a dome.

Sprinkle 1/2 ounce (2 tablespoons) of crumbled Gorgonzola cheese over each ricotta dome and drizzle each with 2 teaspoons of honey (or serve in cup or glass, as shown in photo).

Drape one portion of prosciutto over each cantaloupe wedge and place one wedge on each plate. Arrange 6 plum wedges and 3 strawberries around each ricotta dome.

Note: Round out the meal with some crusty whole-wheat bread and an Italian-style dessert of iced decaffeinated coffee laced with skim milk and hazelnut syrup.

One serving equals 3/4 cup ricotta, 1/2 ounce Gorgonzola, 1/4 cantaloupe, 1 plum, 1 ounce prosciutto, 3 strawberries, 2 teaspoons honey.