- 12 slices proscuitto ham cut in half lengthwise to make 24 strips (I usually cut excess fat off the sides)
- 24 slices mozzarella cheese (I like to use bocconcini mozzarella balls because they're so creamy)
- 24 small cubes of canteloupe
- 24 small mint leaves
Lay a slice of the ham on a flat surface. Place the mint leaf about an inch from one end. Place a slice of cheese on the mint leaf followed by the canteloupe. Roll tightly starting at that end and secure with a toothpick or small skewer.
