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Summer Meat and Cheese Plate

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 1 medium cantaloupe peeled, halved and seeds removed
  • 3 oz prosciutto
  • 6 mozzarella balls halved
  • 6 baby carrots halved lengthwise
  • 1 cup crackers
  • 2 cups sliced assorted cheese
  • ¼ cup KiteHill almond chive cream cheese or preferred cream cheese
  • fresh basil to garnish

Instructions

  • Spiralize half of the cantaloupe on Blade A. Cut the spiralized cantaloupe into smaller slices so they’re easier for serving. Reserve the remaining cantaloupe for future use.
  • Assemble your cheese plate using the remaining ingredients, placing the prosciutto and melon together for easier serving. I served the carrots in a mini glass jar. Serve the cream cheese in a little bowl for dipping. Garnish with basil.
  • Serve.