Melon and Prosciutto


This classic pairing makes a great starter that is perfect for summer. Adding a balsamic reduction and mozzarella balls makes it a little more special.


170g prosciutto

12g brown sugar

118ml balsamic vinegar

1 cantaloupe melon weighing between 1.2 and 1.3kg

225g fresh mozzarella balls


  1. Cut the melon in half, remove the seeds, then peel the melon and slice each half into small cubes.
  2. Wrap each cube with half a slice of prosciutto and secure it with a toothpick.
  3. Make the balsamic reduction by combining the brown sugar and balsamic vinegar in a small saucepan, and heating it until it starts to simmer.
  4. Turn the heat down to low and continue to cook, occasionally stirring until the sauce thickens, for about seven to ten minutes.
  5. Remove sauce from heat, pour into a bowl and allow to cool.
  6. Top each melon and prosciutto with a mozzarella ball and drizzle over the balsamic reduction.

Serves six as a starter