Italian Wraps

Wash the basil, pluck off the leaves and chop very finely. Peel and core the melon and cut the flesh into bite-sized cubes.

For the cream, mix ricotta with cream cheese, basil, lemon zest, balsamic vinegar, salt and pepper until smooth.

Place the wraps on the countertop: First spread with cream, place some slices of prosciutto on top and cover them with melon cubes. Roll up the wraps tightly and refrigerate until ready to serve.

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