Ingredients:

  • 1 medium Cantaloupe Melon (approx. 600g), firm and ripe
  • 9 slices (100g) Prosciutto di Parma, thinly cut
  • 5 oz (100g) Creamy Blue Cheese (Gorgonzola Dolce or similar)
  • 1 small bunch Fresh Basil Leaves (about 20 leaves)
  • 2 Tbsp High-Quality Balsamic Glaze (30 ml)
  • 1 tsp Extra Virgin Olive Oil (5 ml)
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Prep the Melon: Slice the melon in half, scoop out the seeds, and either use a melon baller to create 18 uniform spheres, or use a sharp knife to cut 18 clean 2.5 cm (1 inch) cubes. Place the melon pieces onto a tray lined with parchment paper.
  2. Prep the Cheese: Place the blue cheese in a small bowl. Gently crumble it or mash it lightly with a fork so it can be pressed onto the melon pieces.
  3. Prep the Prosciutto: Take each slice of prosciutto and carefully slice it in half lengthwise. This will yield 18 thin strips suitable for wrapping.
  4. Add the Cheese: Take a small amount of crumbled blue cheese (about 1/2 teaspoon) and gently press it onto the top or side of each melon piece.
  5. Wrap the Prosciutto: Take one half-slice of prosciutto and wrap it loosely around the melon cube and cheese, securing it gently.
  6. Skewer the Basil: Take a medium basil leaf, fold it lightly in half, and pierce the centre with a cocktail stick.
  7. Assemble the Canapé: Push the pointed end of the cocktail stick (with the basil leaf) through the prosciutto-wrapped melon piece, ensuring the stick holds the assembly together securely. Place the finished canapés back on the chilled tray.
  8. Chill (Crucial Step): Cover the assembled canapés loosely and refrigerate for at least 30 minutes. Serving them very cold enhances the sweet/salty contrast.
  9. Garnish and Serve: Just before serving, arrange the canapés neatly on a platter. Drizzle a small amount of balsamic glaze lightly over the top of the canapés and finish with a light grind of black pepper. Serve immediately.