Two quick and easy prosciutto canapes

• 12 slices prosciutto
• 12 cherry bocconcini, drained
• 12 fresh basil leaves
• 1/4 rockmelon (approx. 350gm), seeded
• Extra virgin olive oil, to serve
• 12 cocktail skewers

Method:
1. Scoop 12 balls from rockmelon, using a melon baller (or a teaspoon)
2. Fold each slice of prosciutto into a little bundle
3.  Slide the rockmelon, prosciutto, basil and bocconcini onto skewers. Drizzle with oil. Serve.

Canape 2: Peach and Prosciutto Canapes
 
Ingredients: (makes 12)

• 1 baguette sliced into 12 slices (or you can use crostini, or ciabatta)
• 2 peach
• 12 Tbsp fresh ricotta
• 4 slices of prosciutto
• 1 tsp lemon zest
• Salt and pepper (to taste)
• Honey to drizzle (optional)

Method:
1. Toast the bread in grill, if using fresh bread
2. Cut the peaches in half, remove pit and slice beach evenly
3. In a separate bowl, stir together ricotta, oil, zest, salt to toast
4. Tear prosciutto into small pieces
5. Top toast with prosciutto, ricotta mixture and 2 slices of peach
6. Sprinkle with pepper, and/or honey