½ rockmelon (about 1kg)
12 slices prosciutto, trimmed, halved lengthways
220g tub cherry bocconcini, drained
12 small fresh basil leaves
24 x 12cm bamboo skewers
HONEY BALSAMIC DRESSING
1/3 cup honey
2 tablespoons brown sugar
2 x 10cm sprigs fresh rosemary
1 clove garlic, halved
2 tablespoons balsamic vinegar
To make dressing, combine honey, sugar, rosemary and garlic in a small saucepan. Stir over a low heat until honey is melted. Bring to boil. Gently boil for about 10 minutes, or until golden brown. Remove pan from heat.
Carefully add vinegar. Return pan to heat. Gently boil, stirring occasionally, for a further 5 minutes, or until thickened. Strain dressing through a fine sieve into a heatproof jug. Discard rosemary and garlic. Cool to room temperature.
Cut rockmelon in half lengthways. Remove and discard seeds. Cut each half lengthways into four equal wedges. Trim ends. Cut away skin. Cut each wedge into 3cm pieces. (You need 24).
Thread a piece of prosciutto, bocconcini, basil and rockmelon onto each skewer. Arrange on a serving platter.
Just before serving, drizzle with dressing.
TIP! Dressing can be made up to three days ahead. Keep, covered, in a cool place. Skewers can be assembled up to 4 hours ahead. Refrigerate, covered.