Melon & Prosciutto with Balsamic

1/2 cup LunaOlivo Modena balsamic vinegar

1 Melon (cantaloupe or honeydew) cubed or balled 


1/4 lb. Fresh from the deli section prosciutto (not prepackaged!) 

I love this flavor combination, (salty and sweet) but it's too hard to eat. The melon shoots out of the tougher textured prosciutto when you use a fork and knife or slides out when hand held. Instead of wrapping the melon with the Italian cured meat, tear it and fold it up into bite sized pieces then place it on toothpicks or mini skewers with the melon. This way you get one perfect bite each time. 


Drizzle with some LunaOlivo Modena Balsamic, and voila - a gourmet appetizer fit for discerning palates.