Sweet melon with crispy pancetta and sage honey

Ingredients:

• 6 thin slices pancetta
• 2 tablespoons of soft honey
• 1 tbsp finely chopped fresh sage + 1 sprig for serving
• 2 cups diced ripe cantaloupe or other melon

Preparation:

1. Preheat oven to 220°C. Line a baking sheet with parchment paper.
2. Place the pancetta in a single layer on the prepared baking sheet. Bake until lightly golden and crisp, about 14 minutes. Transfer the pancetta to a paper towel-lined plate to drain any excess oil. Finely chop the pancetta.
3. In a small microwave-safe bowl, combine honey with 2 teaspoons of chopped sage. Microwave until the honey begins to bubble, about 30 seconds (be careful, it can easily boil over). Let cool to room temperature, then strain through a fine-mesh sieve.
4. Spoon a little sage honey onto the flat side of a melon cube and sprinkle some pancetta on top.
5. Transfer to a serving platter and repeat with the remaining melon cubes. Sprinkle with the remaining tablespoon of chopped sage and garnish with a sprig of sage. Serve immediately with skewers.