- 1/2 canteloupe
- 1 (3 oz pkg prosciutto
- 2 tbs extra virgin olive oil
- 2 tbs balsamic glaze
- fresh basil leaves for garnish
- Slice the melon, halve and pit the peaches, and arrange on a plate.
- Top with prosciutto and finish with olive oil and balsamic glaze.
- Garnish with fresh basil leaves.