Appetizer
10 servings
15 minutes
0 minutes
Chef Tom Fraker
20 Basil leaves
1 tablespoon Extra Virgin Olive Oil, good quality
Melissa's Spice Grinders, use Rainbow Peppercorns to taste
1 Charentais Melon (see notes below), cut into 10 wedges
10 slices Prosciutto
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.
Charentais Melons can also be substituted with our Organic Orange Flesh Honeydew Melon, Organic Cantaloupe, and Tuscan Cantaloupe Melon.
I like to drizzle a little balsamic reduction over the top of the wraps.
