- 1 cantaloupe, medium sized
- 1/ 4 pound prosciutto
- extra virgin olive oil, to drizzle
- flaky sea salt
- basil, few leaves to garnish
To prepare the cantaloupe, cut in half and scoop out seeds. Cut each half into quarter inch slices then skin the melon leaving the flesh.
Wrap each slice of cantaloupe in prosciutto, doesn't have to be tightly wrapped and if it rips, feel free to double up.
Plate the prosciutto wrapped cantaloupe, sprinkle with torn basil leaves and salt then finish with a light drizzle of olive oil.