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    You are in: Home / Recipes / Ricotta With Cantaloupe, Pistachios, and Prosciutto Recipe
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    Ricotta With Cantaloupe, Pistachios, and Prosciutto

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Melanie B.'s Note:

    In another one of my recipes I mentioned my "love affair with Ricotta" and here is another example.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Gently mix together the ricotta, cantaloupe, salt, and prosciutto.
    2. 2
      Place into 4 small bowls. Top with pistachios and a drizzle of honey.
    3. 3
      Enjoy!

    Ratings & Reviews:

    • on July 06, 2013

      55

      This was delicious. I made some ricotta for crostini but had some left over and this recipe was a perfect way to use it. I only had pancetta so I baked it til crispy in place of the prosciutto. If you are interested in making your own ricotta - it is so easy. Try Mozza's Nancy Silverton's recipe for fresh ricotta. You will never use store brands again! thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Ricotta With Cantaloupe, Pistachios, and Prosciutto

    Serving Size: 1 (60 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 86.6
     
    Calories from Fat 37
    43%
    Total Fat 4.1 g
    6%
    Saturated Fat 1.7 g
    8%
    Cholesterol 9.5 mg
    3%
    Sodium 187.2 mg
    7%
    Total Carbohydrate 8.6 g
    2%
    Dietary Fiber 0.5 g
    2%
    Sugars 6.2 g
    25%
    Protein 4.4 g
    8%

    The following items or measurements are not included:

    prosciutto

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