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Grilled Melon and Prosciutto Caprese (grain-free)

Emily Stoffel
  • 20 minutes
  • Serves 2 to 4

INGREDIENTS

6

slices Prosciutto

1

large handful Basil

1/2

Cantaloupe melon

2

large handfuls Spinach

1 pint

Tomatoes

1

drizzle Balsamic glaze

1

Black pepper, coarsely cracked

1

Flakey salt, good

12

Bocconcini mozzarella, small

good olive oil for grilling and drizzling