Prosciutto with Port Marinated Melon and Bocconcini Cheese Lollipops

(Serves 4)



Ingredients

1 whole	Honeydew melon, peeled, seeded, cut into 12 spears
250 mL (1 cup)	Port wine
24 pc	Bocconcini cheese, cherry size
30 mL (2 tbsp)	Louianna Estates Olive Oil
15 mL (1 tbsp)	Balsamic vinegar
To taste	Salt and pepper
10 mL (2 tsp)	Parsley, finely chopped
12 pc	San Daniele Prosciutto, thinly sliced
12	Bamboo skewers

Method

1. In a bowl marinate melon in port wine for at least two hours, turning over every 30 minutes.
2. In a bowl marinate Bocconcini cheese with olive oil, balsamic vinegar, salt, pepper and parsley for at least 1 hour.
3. After melon has marinated and the port has soaked into the fruit take each melon spear and wrap it tightly with 1 slice of prosciutto.
4. Assemble the lollipops by placing 1 piece of Bocconcini on the bottom, the prosciutto wrapped melon in the middle and top with another piece of Bocconcini.
5. Layer the 12 skewers on a platter and drizzle a little of the left over port over top and garnish with fresh sprigs of parsley.

• Can be marinated overnight in the fridge – turn over a couple of times.

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