1 tablespoon Extra Virgin Olive Oil good quality
use Rainbow Peppercorns to taste
1 Charentais Melon*
cut into 10 wedges
10 slices Prosciutto
*(Can also be substituted with our
Organic Orange Flesh Honeydew Melon, Organic Cantaloupe, and Tuscan Cantaloupe Melon)
In a bowl, gently toss the first 3 ingredients until the basil is well coated. Place 2 basil leaves down from end to end on a platter.
Next lay 1 melon wedge on the basil. Finish by wrapping a slice of prosciutto around the melon and the basil.
Repeat for the remaining melon wedges.
I like to drizzle a little balsamic reduction over the top of the wraps.