Preheat your oven to 400 degrees. In a baking tray, add your tomatoes, and drizzle over olive oil. Add your garlic, salt and pepper. Transfer to the oven to roast for 30 minutes, until slightly jammy.

When your tomatoes are ready, transfer all the tomatoes, and garlic, along with all their juices, to a blender with your pickled cherry peppers, and the cherry pepper brine. Blend until smooth, adjusting with salt, pepper, and olive oil as needed. Adjust to taste with more pickled pepper brine, if you want more heat or tang. Your consistency should be smooth and creamy, not too thick, but not too watery. Transfer to the fridge to cool, for at least 10 to 15 minutes.

While your tomatoes are roasting, deseed and cut your melon into bite-sized cubes, transferring them to a large bowl.

When ready to assemble, toss your desired amount of tomato vinaigrette over your melon, mixing to combine. Transfer the dressed melon to a platter, then scatter over the prosciutto and mint. Serve alongside any extra vinaigrette.