Prosciutto e Melon

Sweet melon, salty prosciutto, and fresh basil — a few ingredients, perfectly in tune.

Ingredients

• 1 ripe cantaloupe or honeydew, halved, seeded, and sliced into wedges

• 4–6 oz prosciutto, thinly sliced

• 1 Tbsp extra virgin olive oil

• 1 tsp honey (preferably light and floral)

• 1 tsp balsamic glaze

• A handful of fresh basil leaves, rolled and thinly sliced into ribbons

• Freshly cracked black pepper

Instructions

• Cut melon into even wedges and pat dry with a paper towel.

• Wrap each wedge with a slice of prosciutto, allowing the ends to overlap slightly.

• Arrange the wrapped melon on a serving platter in a loose, natural pattern.

• Drizzle with olive oil, honey, and a thin ribbon of balsamic glaze.

• Scatter basil ribbons over top and finish with freshly cracked black pepper.