This recipe looked oddly intriguing. I just skipped the ham / prosciutto and voilà it’s now vegetarian. I had never seen bocconcini before.
Bocconcini is an Italian soft cheese, but can be substituted for fresh mozzarella balls – found in the specialty cheese section in plastic containers filled with water and the cheese balls. Just make sure the container isn’t frozen. Overall, this was a great spring recipe that relies heavily on a really excellent melon – so make sure it’s a good one!
Healthy – Leave out half of the mozzarella balls? Nah, it’s a good cheese. :)
Vegan – I’m not sure that this recipe would taste very good with regular vegan cheese because of the texture. You could try Tofutti Mozzarella Soy cut into squares but I’d just skip it for the fresh fruit or serve with a cashew cream, which is a different dish entirely I suppose.
Ingredient List: canteloupe, bocconcini (substitute with mozzerella cheese balls), lemon juice, salt, mint leaves.
Cook book: Everyday Food: Great Food Fast by Martha Stewart Living Magazine