This classic combination is always a winner. Serve it cold as an entrée or light snack. My in-laws, in Spain, generally use jamon (Spanish cured leg of ham), which is just as delicious. The addition of a basil leaf to the juicy, salty and sweet combination lifts this little number to new heights with a summery twist.
What you need:
1 small rockmelon
A few leaves of fresh basil
8-10 slices of the best quality prosciutto/jamon you can afford
What to do:
Slice the rockmelon in half and then lengthways into crescents. You should be able to divide the melon into 8-10 crescents, depending on its size.
Deseed and deskin each crescent.
Wrap a slice of prosciutto around each crescent and pop a couple of basil leaves within the wrap.
Serve cold.