Adapted from Southern Living 2012
3 (1/2-inch-thick) watermelon rounds, quartered $
1 Tbsp. olive oil
Freshly ground pepper
4 ounces thinly sliced prosciutto
4 ounces blue cheese, crumbled
Fresh basil leaves
2 tsp bottled balsamic glaze
Heat grill to aproximently 375°F. Brush watermelon rounds with olive oil and season with salt and pepper.
Slice prosciutto into thin strips.
Grill watermelon uncovered for 1 minute on eace side or until grill marks appear.
Place melon onto serving plate and top with blue cheese prosciutto strips, and fresh basil. Drizzle with balsamic glaze and serve immediately.