INGREDIENTS
•
3 (1/2-inch-thick) watermelon rounds, quartered
•
1 tablespoon olive oil
•
Kosher salt
•
Freshly ground pepper
•
4 ounces thinly sliced prosciutto
•
4 ounces blue cheese, crumbled
•
Fresh basil leaves
•
2 teaspoons bottled balsamic glaze