Note: To chiffonade the basil, stack leaves on top of each other and roll like a cigar. Then with a sharp knife, slice thin slices from one end to the other.
- ¼ cup balsamic vinegar
- ¼ cup agave nectar
- ¼ teaspoon freshly ground black pepper
- 8 large basil leaves, cut into chiffonade (see note above)
- ½ teaspoon kosher salt
- 6 slices prosciutto
- 24 medium basil leaves
- 12 cubes watermelon, about 1 ½ inch square
- 4 ounces goat cheese, sliced into 12 slices (use sharp wet knife to cut through the soft cheese)
- 1–2 tablespoon extra virgin olive oil, for grilling
- Begin by placing all glaze ingredients in a small sauce pan and reduce over medium heat by half, about five to ten minutes. Set aside.
- To prepare, slice each slice of prosciutto the long way so you have twelve long pieces.
- Take one of them and lay on your board. Place a basil leaf in center and top with a cube of watermelon.
- Next lay a slice of goat cheese on top and finish with a second basil leaf.
- Fold the sides of the prosciutto up overlapping the top so that the cube is tight.
- Place a toothpick through where the prosciutto overlaps, which should be directly over the top. (Each side will be grilled except the top where the cheese is).
- Heat a grilled rib pan over medium heat and when hot, brush the top with half the oil.
- Lay out cubes on their sides (a side with prosciutto) and grill for a minute or so or until slightly crispy. Turn to face up and repeat. Then flip on the other side and repeat.
- Remove to a serving platter and drizzle with the reserved glaze. Serve immediately.