I typically serve this as lunch for my friends or as a dinner antipasto. Portions are equivalent to how many bowls you are making. I suggest 4 cantaloupe, 2 slices of prosciutto, 1 tablespoon of honey, 1 dollop of yogurt and 4 or 5 mint sprigs per bowl.
- Cantaloupe, cubed
- Prosciutto, very good brand and thinly sliced
- Plain Greek Yogurt
- Fresh mint, torn
- Assemble the ingredients in individual bowls.
- Cantaloupe first, then roll the prosciutto and place throughout, a spoonful of yogurt, a tablespoon of honey on the yogurt, and fresh torn mint.
- Serve cold.