Brochettes of melon, prosciutto, and fresh mozzarella (recipe)
| Brochettes of melon, prosciutto, and fresh mozzarella (recipe) | |
|---|---|
| Name | Brochettes of melon, prosciutto, and fresh mozzarella |
| Ingredients | Olive oil • Fresh basil leaf • Shallot • Cantaloupe • Fresh mozzarella balls • Prosciutto |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 0.5 |
| Keto friendliness | Keto friendly |
| Calories | 203.7 |
| Fat | 18.4 |
| Protein | 5.3 |
| Carbohydrate | 5.3 |
| Fiber | 0.5 |
| Net carbohydrates | 4.8 |
| Sugar | 4.6 |
| Saturated fat | 4.7 |
| Cholesterol (mg) | 16.8 |
| Sodium | 142.9 |
| Servings | 8 |
| Reviewaggregate | |
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Time:
Prep Time in Hours and Mins:30M
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Brochettes of melon, prosciutto, and fresh mozzarella (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Brochettes of melon, prosciutto, and fresh mozzarella (recipe) image(external)
Recipe instructions
- Puree olive oil, basil and shallot in processor until basil and shallot are finely chopped.
- Can be made the day before and bring out to room temperature for an hour before serving.
- Make round balls from the smaller end of a melon baller, leave at least a half inch around the edges. Hold a toothpick with 2 fingers, stick in a melon ball with the rounded side down.
- Next, roll up a piece of prosciutto and place it on top of the melon ball.
- Then stick in a mozzarella piece at the end.
- Stick the toothpick with the mozzarella side down into the rim of the cantaloupe.
- Repeat until both half of the cantaloupe rims are filled with these little brochettes.
- Can be made 2 hours ahead, cover and refrigerate.
- Divide and pour the sauce into the 2 bowls of the cantaloupe.
- Dip a brochette into the sauce and put the whole thing in your mouth at once.
- Enjoy!.
Food tags
Melons, Fruit, Meat, European, Brunch,
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Contributors: Prab R. Tumpati, MD
