Celebrity New Zealand chef, Alison Lambert, has shared with us some amazing summer recipes. This Fresh Melon Wrapped in Prosciutto & Blue Cheese is a flavour explosion of salty and sweet.
6 thin slices prosciutto
1 rockmelon (or 6 fresh figs), cut into slices
2 tbsp blue cheese (or gorgonzola)
Balsamic vinegar, good quality
3 basil leaves, roughly torn
Wrap the prosciutto around each piece of melon (or figs). Crumble some blue cheese on top. Drizzle the balsamic vinegar on top and garnish with the basil leaves. Serve at room temperature.