Cantaloupe and Capicola Bites with Basil and Balsamic Reduction

Preheat oven to 400°F. Place capicola slices into the holes in a 24-count mini muffin tin. Press the capicola in firmly to form a cup. Place in the oven and bake for 8 to 10 minutes until slightly crispy.

While the capicola is baking, bring the balsamic vinegar to a boil in a saucepan. Once it boils, lower the heat to medium-low and simmer for about 8 to 10 minutes until the vinegar has reduced by half creating a sweet and tangy syrup.

Next, halve a cantaloupe and deseed it. Cut the half into quarters, cut the rind away and dice the cantaloupe into small cubes.

Chiffonade the basil by stacking the leaves on top of each other and rolling it into a cigar shape. Then cut the leaves into thin slices.

Once the capicola is cooked and the balsamic has reduced, assemble the cantaloupe and capicola bites. Place the capicola on a serving plate and fill the capicola bowls with 3 to 5 cubes of cantaloupe. Next drizzle the balsamic reduction over the capicola cantaloupe bowls with a spoon. Finish by garnishing each piece with basil. Enjoy.