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. |