melon with prosciutto and basil

½ cantaloupe, thinly sliced into half-moons
Several slices of prosciutto
1 teaspoon extra-virgin olive oil
Basil leaves (tear them if big)
Maldon sea salt and fresh black pepper
Red pepper flakes, optional

Lay the cantaloupe slices on a large plate. Tear the prosciutto into pieces and lay on top of the cantaloupe. Drizzle with olive oil and scatter the basil on top. Sprinkle with a little Maldon and a few grinds of black pepper. Enjoy on a summer day when it’s too hot to turn the stove on!