Summer Meat and Cheese Plate
Prep Time 20 minutes mins
Total Time 20 minutes mins
- 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
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.