- 6 cocktail bocconcini (60 g), cut into pieces
- 1 ripe cantaloupe
- 15 ml (1 tbsp.) fresh basil, minced
- 15 ml (1 tbsp.) olive oil
- Salt to taste
- Cut the cantaloupe in half and remove the seeds.
- Cut into slices, then chunks, removing the peel as you cut. Or better yet, use a melon baller to make little balls.
- Mix all the ingredients together.