100 - 125 g SELECTED VARIETIES
Cut cantaloupe in two horizontally.
Remove seeds. Cut away peel.
Set aside in a big bowl.
Cut prosciutto into thin strips, 1/2 in. (1 cm) wide, and add to cantaloupe.
Chop mint and basil leaves and combine with cantaloupe and prosciutto.
Dress with olive oil and pepper to taste.
Let stand 10 - 20 minutes.
Spoon into dessert cups.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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