120 g prosciutto
1 bottle caramelised balsamic vinegar to serve
1 bunch fresh basil to serve
- Cut one rockmelon into bite-size pieces and tear 120g prosciutto into strips. Thread prosciutto, then melon, onto cocktail-size skewers and place on a serving platter. Drizzle with caramelised balsamic vinegar if desired and garnish with fresh basil leaves.