Ingredients:

  • 1 large (approx. 1.2 kg) ripe Cantaloupe or Honeydew melon
  • A pinch of flaky sea salt (Maldon suggested)
  • 4 oz (115 g) creamy Blue Cheese (Gorgonzola Dolce suggested), cold
  • 2 oz (55 g) full-fat Cream Cheese, softened slightly
  • 1 tsp (5 ml) good quality Honey (or maple syrup)
  • 1/4 tsp (1 ml) freshly ground Black Pepper
  • 4 oz (115 g) thinly sliced Prosciutto di Parma, cut into 1-inch (2.5 cm) wide ribbons
  • 24 small, fresh Basil leaves
  • Optional: 1 tbsp (15 ml) Balsamic Glaze

Instructions:

  1. Combine the Cheeses: In a small bowl, combine the cold blue cheese and the slightly softened cream cheese.
  2. Whip: Using a rubber spatula or an electric whisk, beat the cheeses together until completely smooth and homogeneous. Ensure no lumps of blue cheese remain.
  3. Season and Sweeten: Stir in the honey and black pepper. Taste and adjust seasoning if necessary.
  4. Chill (Crucial Step): Transfer the mixture into a piping bag (or a container). Chill in the refrigerator for at least 30 minutes to firm up the mixture.
  5. Prep the Melon: Cut the melon in half, scoop out the seeds. Using the melon baller, scoop out 24 uniform balls. Place the melon balls onto a paper towel-lined plate to wick away excess moisture. Sprinkle lightly with flaky sea salt.
  6. Prep the Prosciutto: Tear or cut the prosciutto slices into 1-inch (2.5 cm) wide ribbons (24 pieces total).
  7. Wrap: Take one ribbon of prosciutto and loosely wrap it around the side of a melon ball. Place the wrapped melon ball flat-side down onto the serving platter. Repeat with all 24 balls.
  8. Pipe the Filling: Retrieve the chilled cheese filling. Pipe a generous rosette or dollop of the whipped blue cheese mixture onto the top centre of the wrapped melon ball.
  9. Garnish: Gently press one small basil leaf into the side of the cheese filling. Drizzle a very light thread of balsamic glaze over the entire platter just before serving (optional).