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This entry was posted on July 5, 2011 by Brian Larkowski.
1 cantaloupe melon
8 oz mini fresh mozzarella balls
3 or 4 thin slices of prosciutto, cut into strips
1 Tbsp fresh lemon juice
Salt and pepper
¼ cup torn fresh
Preparation Serves 4
Scoop the cantaloupe into 1-inch balls with a melon-baller. In a large bowl, combine the cantaloupe balls, mozzarella, prosciutto and lemon juice; season with salt and pepper. Toss with mint and serve in bowls or skewered.
This entry was posted in Recipes on July 5, 2011 by Brian Larkowski.
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