INGREDIENTS
1/2 Orange Candy, skin removed and cut into large cubes
6 slices of prosciutto
200 g danish feta, cubed a similar size to the melon
basil or mint to garnish
balsamic glaze
METHOD
1. Using a toothpick for each canapé, thread a piece of Orange Candy onto it, followed by a piece of feta and top with a small torn portion of prosciutto and mint or basil to garnish.
2. Place on serving platter and drizzle with balsamic glaze.