Prosciutto-and-Cantaloupe Canapés

Prosciutto-and-Cantaloupe Canapés

We packed a lot of bright summer flavor into these little Prosciutto-and-Cantaloupe Canapés.

Prosciutto-and-Cantaloupe Canapés
Makes 12 Servings
  • ¼ cup plain whole yogurt
  • 2 teaspoons minced fresh mint
  • ¼ teaspoon lemon zest
  • ⅛ teaspoon Creole seasoning*
  • 12 English water crackers
  • 6 thin slices prosciutto, halved lengthwise
  • 12 large cantaloupe balls
  • Garnish: fresh mint leaves
  1. In a small bowl, combine yogurt, minced mint, lemon zest, and Creole seasoning.
  2. Spread 1 teaspoon yogurt mixture onto each cracker. Fold prosciutto pieces to fit on top of crackers. Place 1 cantaloupe ball in center of prosciutto on each cracker. Refrigerate until ready to serve. Just before serving, garnish with mint leaves, if desired.
*We used Tony Chachere’s Original Creole Seasoning.



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