Summary

Ingredients

• 0.5 ½ cantaloupe melon (s)
• 125 g mini mozzarella (buffalo mozzarella)
• 10 slices ham (Prosciutto di San Daniele)
• leaves basil
• Wooden skewers

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Instructions

1. Core the cantaloupe and cut out small balls with a parisienne spoon or cut the melon into cubes. Drain the mini mozzarella balls. Halve the prosciutto slices lengthways and fold or roll them up into small packages. Pluck the basil leaves, wash carefully and pat dry.
2. Skewer a melon ball, a piece of prosiutto, one or two basil leaves and a ball of mini mozzarella on small bamboo skewers.
3. Arrange and serve nicely on a plate.