Prosciutto and Rockmelon (Cantaloupe) With Balsamic Glaze

From Australian BH&G Diabetic Living - a lovely refreshing summer dish. The recipe called for Rockmelon but food.com does not recognise and I think cantaloupe is the equivalent - rockmelon is an orange fleshed melon. There is no cooking time (unless you are making the glaze) but if not serving immediately keep chilled in the refrigerator.

• Ready In: 21 mins
• Serves: 8

Ingredients

• 800  g cantaloupe (peeled and deseeded)
• 8  slices prosciutto (80grams thin)
• 1  tablespoon  balsamic glaze (see note at end of recipe)
• 2  teaspoons extra virgin olive oil
•  ground black pepper (fresh)

Directions

1. Using a slicer, mandolin or vegetable peeler, slice the peeled rockmelon/cantaloupe into long ribbons and cut each slice of prosciutto into 3 long strips.
2. Roll up the strips of rockmelon and arrange on plates and then roll up the strips of prociutto and place on the rockmelon.
3. Drizzle the balsamic glaze and oil on the plates around the melon and sprinkle with pepper to serve.
4. BALSAMIC GLAZE (reduced balsamic vinegar), if you cannot buy you can make it by putting 80ml (1/3 cup) balsamic vinegar in a small non-stick frypan and bring to a simmere over high heat and then reduce heat to medium-high and simmer for 3-5 minutes or until vinegar reduces and thickens and this will make 1 tablespoon of glaze and if it is too thick, jusst add a little more vinegar.