Melon Prosciutto Appetizer

In late August when our farmers' market is filled with fresh canteloupe, we make this appetizer frequently. Nothing could be simpler, and this recipe can easily be doubled!

• 1/2 canteloupe (about 1-1/2 pounds)
• 2 teaspoons Cheshire Garden Purple Basil and Garlic Vinegar
• 1/8 pound thinly sliced prosciutto, cut in 2" wide pieces

Slice melon in half lengthwise, then cut one of the halves into thin slices of about 1/4 inch. Drizzle melon slices with the vinegar and chill for about 20 minutes.

Wrap a thin slice of prosciutto around each melon slice, arrange on plate, and serve.

We like the color that purple basil gives to the melon, but any basil vinegar will work for this recipe. You could also try peppermint or spearmint vinegar.

Serves 4