ANTIPASTO PLATTER WITH PROSCIUTTO AND MELON

"For an innovative twist on the classic prosciutto-melon paring, try a trio of cantaloupe, honeydew, and crenshaw melon balls."

8 ounces thinly sliced prosciutto
Lettuce leaves
2 cups melon balls or cubes
1 cup fresh pineapple cubes
1/4 cup slivered almonds, toasted
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
2 tablespoons crumbled blue cheese

Roll up each prosciutto slice and arrange on a large lettuce-lined serving platter. Place fruit and nuts around prosciutto.

Combine olive oil and balsamic vinegar. Drizzle oil-vinegar mixture over all. Sprinkle with blue cheese.

MAKE-AHEAD TIP:
Assemble prosciutto, melon, and nuts on a lettuce-lined platter as directed. Cover tightly with plastic wrap and refrigerate up to 2 hours. Just before serving, drizzle with oil-vinegar mixture and sprinkle with blue cheese.

Servings: 12
Source: Ladies Home Journal