- 4 large wedges of cantaloupe (rind removed)
- 4 slices of prosciutto
- 1 small bunch of basil leaves
- 2 tbsp. basil oil or olive oil
- 1 tbsp. balsamic vinegar
- sea salt and freshly ground pepper
Wrap each cantaloupe wedge with a slice of prosciutto, then plate each cantaloupe.
Mix the oil with the balsamic, before drizzling a small bit over each cantaloupe.
Add a tiny pinch of sea salt and freshly ground pepper to each cantaloupe before garnishing them with some basil leaves.