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Prosciutto and Melon Grinder
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Nutrition Facts
Serving Size 327 g
(Approx. 2 Servings)
Amount Per Serving
Calories 450 Calories From Fat 190
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 1490 mg 62%
Total Carbohydrate 44 g 15%
Dietary Fiber 2 g 8%
Sugars 15 g
Protein 21 g
Vitamin A 70% • Iron 8%
Vitamin C 80% • Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Prosciutto and Melon Grinder
Rate and Review | Read Reviews (1)
Prep Time
20 minutes
Cook Time
N/A
Total Time
20 minutes
Serves
2  People

Ingredients

Recipe makes 2 Servings

3 Oz prosciutto, julienned
3 cup(s) arugula
2 Tbsp Ottavio Olive Oil, divided
1/4 cup(s) Parmesan cheese, grated
1 cup(s) cantaloupe, thinly sliced
1 cup(s) honeydew melon, thinly sliced
1 French Baguette Bread
1 Tbsp Central Market 4 Leaf Aged Balsamic Vinegar
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Instructions

1
Combine prosciutto, arugula, half of olive oil and Parmesan cheese in a bowl. Set aside.
2
Slice baguette almost completely in half lengthwise leaving about a one inch hinge. Pull out some of the bread.
3
Drizzle remaining olive oil and balsamic vinegar on the cut sides of the baquette.
4
Add layers of cantaloupe and honeydew melon then stuff the prosciutto and arugula mixture on top. Slice and serve.
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