| 220g | Cherry Bocconcini |
| ½ cup | small rockmelon |
| 10 slices | prosciutto |
| olive oil | |
| salt and pepper, to taste |
| 1 | Remove Cherry Bocconcini from the refrigerator to allow to reach room temperature. |
| 2 | Scoop rockmelon into small balls. A Parisienne scoop (or melon baller spoon) is very helpful! |
| 3 | Thread one melon ball, one bocconcini ball and one folded piece of prosciutto onto a toothpick. Repeat until all ingredients are used up. |
| 4 | Drizzle with oil and salt and pepper to taste. |
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