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Appetizers / Snacks

Melon Crostini with Prosciutto & Arugula

Appetizers and desserts aren’t usually options for the calorie conscious—the potential for overindulging is too high. But these two fruit-focused courses allow you to treat yourself

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Ingredients

If sherry vinegar isn’t in your pantry, don’t panic. Milder white wine vinegar or rice vinegar works fine.

Instructions

Gently toss the melon ribbons with vinegar and sugar; marinate 5–10 minutes, then add the chives.

Fry the prosciutto over medium heat in a small skillet coated with nonstick spray. When crisp, transfer to a paper-towel-lined plate.

Stir the ricotta, Parmesan, and zest together in a bowl; season with salt and pepper.

Spread 2 Tbsp. ricotta mixture on each slice of toast. Top with melon, prosciutto, and arugula. Before serving, cut each crostini into thirds.

A mandoline is ideal for slicing thin ribbons of melon. If using a knife, try to shave the melon as thin as possible.

A mandoline is ideal for slicing thin ribbons of melon. If using a knife, try to shave the melon as thin as possible.

Nutritional Facts

Tags: Brunch, Side Dishes, Make Ahead, Lunch, Snacks, Appetizers, Healthy, Desserts

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