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
  • Honey
  • 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.