Melon balls with basil feta and prosciutto crisps

Wash and trim the melons; cut in half crosswise and scoop out the seeds.

Plunge the edge of the melon baller into the flesh and rotate all the way round to make spheres.

Scrape the remaining flesh with a large spoon, blend with a dash of lemon or lime juice and refrigerate.

Stack basil leaves and slice thinly; cube the feta; combine in a small bowl and season with lime or lemon juice, extra virgin olive oil, salt and pepper.

Bake the prosciutto at 450F, 200C, for approximately 30 minutes until crisp.

Serve in champagne cups, martini glasses or the melon shells.