½cantaloupeseeded, removed from rind and cut into thin slices
13 oz pkg thinly sliced provolone cheese, cut in half
13oz pkg thinly sliced prosciutto, cut in half
fresh torn basil leavesoptional
In a small saucepan, combine balsamic vinegar and honey. Bring to a boil over medium high heat. Reduce heat to low and simmer until thickened and mixture is reduced and thickened. About 10 minutes. Set aside to cool slightly.
Arrange cantaloupe slices on a serving plate. Carefully wrap a slice of provolone cheese and a slice of prosciutto ham around each slice of cantaloupe. Secure with a toothpick if needed. Drizzle with balsamic reduction. Sprinkle with torn basil leaves if using.