8 ounce bar Cabot 1 Year Cheddar, cut into ¼ inch slices
Small cantaloupe or honey dew melon
1 small bunch of basil
5 thin slices of Prosciutto, cut into 20 strips
2 tablespoons honey
CUT the melon in half and scoop out the seeds. Cut into slices about the size of the cheese slice.
LAYER a basil leaf and a slice of the Cabot 1 Year Cheddar on top of the melon and wrap a piece of Prosciutto around all three.
DRIZZLE with honey and serve.
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