1 rockmelon
220g cherry bocconcini
100g proscuitto
1/2 cup basil leaves
Olive oil
 

Method:

• Wash hands.
• Ask an adult to cut the rockmelon in half.  Use a spoon to scoop out the seeds from the inside.
• Use a melon baller to scoop small balls from the flesh of the rockmelon.
• Cut the cherry bocconcini into half or quarters.  Remove the basil leaves from the stems.
• Choose an attractive plate or platter.  Cut the proscuitto in half and then decoratively arrange them on to the plate.
• Put the melon balls over the top of the proscuitto and then the bocconcini.
• Arrange the basil leaves over the plate and then drizzle with olive oil.
• Serve immediately.

SMARTY TIP: An antipasto is an Italian word that means ‘before the meal’.  Guests will use a serving fork to take a little bit of everything to put onto their own plate to eat.

Eat Occasionally