Melon Caprese & Rum Balsamic
Ingredients:
- ½ cup dark rum
- ½ cup balsamic vinegar
- ½ cup sugar
- ½ honeydew melon, melon-balled or cut into ½” cubes
- ½ cantaloupe, melon-balled or cut into ½” cubes
- 1 cup grape tomatoes
- 1 cup mozzarella balls
- 2 oz prosciutto
- ¼ cup basil leaves, torn
- to taste salt and pepper
Directions:
Yields: 4 servings
In a small sauce pan on high heat, combine the vinegar, sugar and rum and bring to a boil. Reduce heat and simmer for 10 minutes or until sauce thickens and coats the back of a spoon. Remove from heat and allow to cool. Place honeydew, cantaloupe, tomatoes and mozzarella on a serving plate and garnish with shreds of prosciutto and basil. Season with salt and fresh cracked pepper. Drizzle with the rum balsamic sauce when ready to serve.
