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
If sherry vinegar isn’t in your pantry, don’t panic. Milder white wine vinegar or rice vinegar works fine.
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.
Per 2 pieces
% Daily Value*
Total Fat 4g 6%
Sodium 442mg 18%
Carbs 32g 10%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.