• 1 medium-sized rockmelon (cantaloupe) ripe and chilled
• 8-10 slices of prosciutto - get good quality from your local deli
• Fresh basil leaves (optional, for garnish)
• Balsamic glaze (optional, for drizzling)

1. Prepare the rockmelon

• Cut the rockmelon in half and remove the seeds.
• Slice the rockmelon into wedges or bite-sized cubes, depending on your preference. We usually go for wedges but not too big so its still easy to eat with fingers.

2. Wrap in prosciutto

• Take a slice of prosciutto and wrap it around each piece of rockmelon. Wrap the prosciutto in the middle of the wedge so you can see the orange ends of the rockmelon or secure the prosciutto with toothpicks if you cut the rockmelon into smaller pieces.

3. Garnish (optional)

• If you like you can garnish each rockmelon and prosciutto bundle with fresh basil leaves. 

4. Drizzle with balsamic glaze (optional):

• For an extra touch of flavor, drizzle balsamic glaze over the rockmelon and prosciutto before serving.