Antipasto Tray
Servings:*
20 servingsIngredients
- 20 wedges honeydew melon
- 20 thin slices prosciutto, (about 3/4 pound)
- 1/2 pounds provolone cheese, cut in wedges
- 20 Greek olives
- 1/2 jar pepperoncini peppers, 9 ounce
- 1 jar marinated artichoke hearts, drained, 6 ounce
- 1 loaf Italian bread, sliced
- 1/4 cup Butter or Margarine
Directions
- Remove rind from melon wedges; wrap each melon wedge with 1 slice of prosciutto and secure with a toothpick frill.
- On a large serving tray, arrange wrapped melon wedges, cheese, Greek olives, peppers, and artichoke hearts; surround with pieces of Italian bread. Place butter or margarine in a small cup on serving tray.
Chef’s tip
Special Diets:
Recipe Adjustments for Antipasto Tray:
Select diet; follow recipe using substitutions below:
Reduced Sodium
Serve with low-salt ham, low-salt cheese, and omit Greek olives
180 mg sodium per serving
Reduced Cholesterol
Omit cheese and ham
2 mg cholesterol per serving
Reduced Calorie
Serving of bread with wrapped melon wedge has 116 calories
Diabetic Exchange(for original recipe)
1 meat exchange &
1 starch exchange &
1 1/2 fat exchange per serving
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.