(makes 12)

1 large cantaloupe, peeled and sliced into 12 pieces

12 slices prosciutto

Fresh mint leaves, thinly sliced

Cracked black pepper

EVOO

Balsamic Syrup

For balsamic syrup:

Place 1/2 C of balsamic vinegar and 1 T of honey in a small sauce pan. Bring to a boil. Reduce heat, maintaining a slow boil. Constantly swirl vinegar in pan to insure even cooking. Reduce down to a syrupy consistency. Look for big bubbles. Remove and cool. Store in the refrigerator until needed. If vinegar is too thick, allow it to come to room temperature before using. Great drizzled on salads, cheeses, meats, grilled fish…

Wrap each melon slice with one slice of prosciutto. Drizzle with EVOO, a grind of cracked pepper, mint leaves, and balsamic syrup.