Summer Melon & Cheese Board

Summer Melon & Cheese Board

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From: EatingWell Magazine, June 2019

Serve this pretty appetizer board for summer parties when watermelon, honeydew and cantaloupe are at their juiciest and tastiest. The sweetness of the melon plays wonderfully against the salty cheese and prosciutto, while a squeeze of lime and a sprinkle of fresh herbs add bright flavors and colors to the board.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 3 medium ripe melons, such as honeydew, cantaloupe and watermelon (see Tip)
  • 4 ounces feta cheese
  • 4 ounces Pecorino Romano cheese
  • 4 ounces thinly sliced prosciutto
  • 2 limes, cut into wedges
  • Fresh mint and basil leaves
  • Flaky salt, such as Maldon


  • Prep

  • Ready In

  1. Cut melons into 1-inch thick slices or wedges. Cut feta into bite-size pieces. Thinly slice Pecorino. Arrange the melon, feta, Pecorino, prosciutto, lime wedges, mint leaves and basil leaves on a platter. Sprinkle with salt.
  • Tip: To select the best melon, choose one that is heavy for its size in comparison to others—lift a few to test this out (this is key for watermelons especially). For most heirloom melons, they should be slightly soft at the stem end (where the melon was picked) and should have a lovely fragrant smell with hints of sweetness.
  • See more beautiful appetizer boards.

Nutrition information

  • Serving size: 1 appetizer plate
  • Per serving: 177 calories; 4 g fat(2 g sat); 2 g fiber; 31 g carbohydrates; 8 g protein; 28 mcg folate; 15 mg cholesterol; 25 g sugars; 0 g added sugars; 2,884 IU vitamin A; 47 mg vitamin C; 127 mg calcium; 1 mg iron; 398 mg sodium; 557 mg potassium
  • Nutrition Bonus: Vitamin C (78% daily value), Vitamin A (58% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 fruit, ½ high-fat protein

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