1. Remove the skin, pith, and seeds of the cantaloupe. To do this, slice the top and bottom off of the cantaloupe and then proceed to slice the skin and pith from the side. By taking the knife from the top to the bottom and following the shape of the fruit, the unwanted portion will be removed. Cut the cantaloupe lengthwise and use a spoon to remove the seeds. Cut the melon in 1/4" slices lengthwise.
2. In a small saucepan over medium-high heat, heat the Pastamore Traditional Barrel Aged Balsamic Vinegar. Reduce until the balsamic has been reduced to half of its original volume.
3. Poke the cantaloupe with the skewers, making sure to cut the pieces into smaller portions if they are too large. Wrap the skewered cantaloupe with the prosciutto, covering as much of the melon as possible.
4. Using a spoon or a squeeze bottle, drizzle the reduced Pastamore Traditional Barrel Aged Balsamic Vinegar over the skewered melon.
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