- 8 ounces prosciutto, sliced very thin
- 1 cantaloupe, ripe
- Sprigs of fresh mint, for garnish
- Cut the cantaloupe in half lengthwise. Using a large spoon, remove seeds. Cut each half of melon into 3/4-inch wide strips. Remove rind, reserving the flesh of the melon.
- Wrap each slice of melon with a slice of prosciutto. Secure with a skewer.
- Plate a piece of prosciutto-wrapped melon, and garnish with a sprig of mint.
You can substitute honeydew for cantaloupe, if desired.