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.

Sarah Simms Hendrix
Source: EatingWell Magazine, June 2019


Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

177 calories; protein 7.9g 16% DV; carbohydrates 30.6g 10% DV; dietary fiber 1.9g 8% DV; sugars 25.2g; fat 4.4g 7% DV; saturated fat 2.3g 12% DV; cholesterol 15.4mg 5% DV; vitamin a iu 2884.2IU 58% DV; vitamin c 46.8mg 78% DV; folate 28.1mcg 7% DV; calcium 127mg 13% DV; iron 1mg 6% DV; magnesium 41.5mg 15% DV; potassium 557mg 16% DV; sodium 398.5mg 16% DV; thiamin 0.1mg 13% DV.