The combination of the fresh, sweet cantaloupe with the salty prosciutto is so satisfying it works as either an appetizer or alone, as a light midday meal. Just peel and seed the cantaloupe. Cut it into small, bite-sized chunks, then wrap with a small piece of the prosciutto and run it through with a toothpick.
But what really makes this dish irresistible is the dipping it in the Black Mission Fig Balsamic Vinegar. I'm a huge fan of flavored vinegars. I buy mine at a speciality oil and vinegar shop in Oxford, but they can also be found online. And while they are pricey, a little goes a long way and they are very much worth the price. Just a few drops can really elevate a dish like this one from delicious to decadent.
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