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Fresh Summer Appetizer Platter

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A simple, delicious and Fresh Summer Appetizer Platter that you can snack on with a few people or eat to yourself as a full meal! Make it in under 30 minutes for a summer treat to beat the heat!

Fresh summer appetizer platter with napkins and a drink. Hi All!  When the summer heat hits LA it’s a little difficult for me to get myself to want to cook anything really, so today we have a super tasty and filling, Fresh Summer Appetizer Platter for you all…no cooking required!

I really had no idea what to call this concoction, but I think Fresh Summer Appetizer Platter is pretty fitting, right? It’s loaded with light and refreshing ingredients and the prosciutto adds a nice dimension of ‘salty’ to the bunch. The bed of honeyed-yogurt is actually one of my favorite things about this dish. I love that it’s lightly sweet, but still creamy and not heavy.

I guess this is sort of a modern day ambrosia salad. Anyway, this 20 minute dish is so light, refreshing and delicious and it’s also a total crown pleaser. I used this melon baller to for the cantaloupe Next time you’re in the mood for something simple and totally satisfying, but don’t feel like turning on the stove or oven I highly recommend making this dish! If you’re looking for another dish that requires no cooking. xx, Jenny

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Fresh summer appetizer platter with napkins and a drink.

Fresh Summer Appetizer Platter

5 from 2 votes
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A simple, delicious and Fresh Summer Appetizer Platter that you can snack on with a few people or eat to yourself as a full meal! Make it in under 30 minutes for a summer treat to beat the heat!
RECIPE BY Teri & Jenny
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4

  INGREDIENTS  

  • 1 cup plain Greek yogurt
  • 3 tablespoons honey
  • juice of 1/2 lemon
  • ½ teaspoon sea salt
  • 3 ounces thinly sliced prosciutto
  • 1 Persian cucumber, thinly sliced lengthwise with a potato peeler and rolled into tubes
  • ¼ cantaloupe, balled
  • 8 ounces fresh mozzarella balls (ciliengine)
  • ½ cup fresh peas
  • mint leaves
  • lemon zest
  • salt and pepper to taste

  INSTRUCTIONS  

  • Spread sweetened yogurt into a thin and even layer of a large platter.
  • Top yogurt with remaining ingredients, scattering each item throughout the platter, so you have a variety of items throughout the platter.
  • Sprinkle entire platter with mint leaves and lemon zest and finish with sea salt flakes and cracked black pepper. Serve.

  NOTES  

Everything can be prepped out and kept separate in refrigerated airtight containers up to 2 days ahead of time. When ready to serve, arrange ingredients onto a platter and serve. 
Calories: 336kcal Carbohydrates: 21g Protein: 19g Fat: 21g Saturated Fat: 7g Cholesterol: 37mg Sodium: 497mg Potassium: 270mg Fiber: 1g Sugar: 19g Vitamin A: 1320IU Vitamin C: 20mg Calcium: 265mg Iron: 1mg
CUISINE: Amercian
KEYWORD: fruit, prosciutto, yogurt
COURSE: Appetizer

About Jenny Park

Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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  1. Carla

    This is so good! I made it last night for a dinner party/book club and it was a huge hit. Perfect for a summer evening.

    Reply

  2. Heloise

    i like your idea. i’ll try to do it next weeken. thanks for your sharing

    Reply

  3. Luna

    This looks so lovely and colorful!

    Reply

  4. Amanda

    I live in Portland and it has been really hot as well. This sounds perfect for the hot days we have been having.

    Reply