INGREDIENTS

• 1 packet of prosciutto
• ½ large rockmelon
• ½ cup basil
• 1 cup baby spinach
• ½ cup pecorino
• olive oil

METHOD

1. Preheat the oven to 180 degrees. Spread the prosciutto evenly over a baking tray lined with baking paper. Place into the oven and cook for 15 minutes or until the colour of the prosciutto has darkened and the size of each piece has shrunk slightly. Remove from the oven and place each piece of prosciutto onto some paper towel. 
2. Cut the rockmelon into wedges (removing the skin either before with a peeler or slicing off with a small sharp knife). 
3. Finely slice the basil and spinach and set aside. Finely slice the pecorino and break up into smaller pieces. 
4. Place the rockmelon wedges onto a flat plate and top with the prosciutto, the pecorino and the spinach and basil. Drizzle with olive oil and enjoy!

Prep time: 15 mins
Cook time: 15 mins
Serves 6 (as an appetizer)

Recipe & pics by Anastasia Zolotarev. Click here to see her blog.