What you’ll need
1 sweet melon, peeled and cut into thin wedges and pips removed
12-16 slices prosciutto/Parma ham
200 g chevin goat’s cheese, broken into bite size pieces
handful of small mint leaves
Good quality extra virgin olive oil
Freshly ground salt and pepper to taste
To serve (optional)
Freshly baked ciabatta
Good quality balsamic vinegar
What you’ll do
Wrap slices of proscuitto around each wedge of melon.
Arrange onto a board with goats cheese and mint leaves.
Drizzle with olive oil and season to taste.
Enjoy with crusty bread, balsamic vinegar and extra virgin olive oil.
Michael’s wine recommendation – CLICK HERE
Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.
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