Prosciutto And Rockmelon Cantaloupe With Balsamic Glaze Recipes

PROSCIUTTO AND MELON (PROSCIUTTO E MELONE)

Steps:

• Prepare the cantaloupe and cut it into wedges. I find it easier to peel the cantaloupe, once you cut it. So, first, cut the cantaloupe in half. Using a spoon, remove the seeds. Then cut each half into wedges and peel them. 
• Wrap the prosciutto around the cantaloupe wedges and arrange them on a serving platter (left some wedges without prosciutto, since I had more cantaloupe to use up).
• Drizzle a little bit of balsamic glaze or quality honey (or both, if you like) If using, arrange a few basil leaves on the platter. I loved the addition of fresh basil leaves for a pop of color and freshness, but this is totally optional. 
• Serve immediately or chill for a few hours until ready to serve.

PROSCIUTTO AND ROCKMELON (CANTALOUPE) WITH BALSAMIC GLAZE

Steps:

• Using a slicer, mandolin or vegetable peeler, slice the peeled rockmelon/cantaloupe into long ribbons and cut each slice of prosciutto into 3 long strips.
• Roll up the strips of rockmelon and arrange on plates and then roll up the strips of prociutto and place on the rockmelon.
• Drizzle the balsamic glaze and oil on the plates around the melon and sprinkle with pepper to serve.
• BALSAMIC GLAZE (reduced balsamic vinegar), if you cannot buy you can make it by putting 80ml (1/3 cup) balsamic vinegar in a small non-stick frypan and bring to a simmere over high heat and then reduce heat to medium-high and simmer for 3-5 minutes or until vinegar reduces and thickens and this will make 1 tablespoon of glaze and if it is too thick, jusst add a little more vinegar.