1 ripe Honeydew or Cantaloupe

10-15 thin slices of Prosciutto

10-15 thick wedge cuts of Asiago or Gruyere Cheese

3-4 TBSP Basiks at Home Dark™ Chocolate Balsamic Vinegar

½ cup toasted pine nuts

Toss pine nuts into a dry pan and cook over medium heat for 3-4 minutes, turning to brown. Remove from heat and let cool. Cut melon in half and remove seeds. Cut melon halves into ½” slices and remove rinds. Place a melon slice on a pieces of cheese and wrap both in Prosciutto and arrange on a platter. Sprinkle platter with toasted pine nuts. Drizzle Basiks at Home™ Dark Chocolate Balsamic Vinegar over the entire platter and serve.

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