Prosciutto And Rockmelon (cantaloupe) With Balsamic Glaze

Total Time: 21 mins Preparation Time: 20 mins Cook Time: 1 min

Ingredients

• Servings: 8
• 800 g cantaloupe (peeled and deseeded)
• 8 slices prosciutto (80grams thin)
• 1 tablespoon balsamic glaze (see note at end of recipe)
• 2 teaspoons extra virgin olive oil
• ground black pepper (fresh)

Recipe

• 1 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.
• 2 roll up the strips of rockmelon and arrange on plates and then roll up the strips of prociutto and place on the rockmelon.
• 3 drizzle the balsamic glaze and oil on the plates around the melon and sprinkle with pepper to serve.
• 4 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.