A classic pairing with either our Rosé of Grenache or our Sespe Creek Sparkling Brut!
Prepare the melon by first cutting it in half lengthwise and scooping out the seeds. Then, scoop out mini melon balls or simply slice away the peel and cut into small cubes. Be aware that the melon closest to the rind doesn’t have much flavor. Chill the melon until ready to serve.
Preheat the oven to 375°F. Lay each half slice of prosciutto inside a mini muffin tin. Overlap the sides to make a “cup” and bake for 12 minutes, or so. Remove from the oven and allow to cool for a couple minutes. Place the prosciutto on a paper towel to drain off any excess fat. The prosciutto “cups” will form up once cooled.
In a small bowl, combine the melon and fresh basil with a dash of olive oil, ¼ teaspoon salt, and a few grinds of pepper, and spoon into each cup.
Drizzle with a few drops of balsamic vinegar just before serving. Serve with a flute of NV Sespe Creek Sparkling Brut or a glass of Rosé of Grenache and enjoy!