Ingredients
1 cantaloupe, halved and seeded
3/4 pound bocconcini (bite-size fresh mozzarella balls)
2 tablespoons extra-virgin olive oil
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/3 pound thinly sliced prosciutto
1/4 cup fresh basil leaves, torn
Preparation
With a large melon baller, scoop melon flesh into a large bowl (or cut into bite-size pieces). Add bocconcini, oil, and red-pepper flakes; season with salt and pepper and stir to combine. Arrange prosciutto along edges of a large serving platter. Stir basil into melon mixture, transfer to center of platter, and serve.
