Ingredients
1
cantaloupe, casaba, honeydew or Spanish melon (3 pounds)
1/4
pound thinly sliced prosciutto
Preparation
Cut cantaloupe in half; scoop out seeds and fibers. Cut each half lengthwise into 6 wedges; remove rind. Cut crosswise slits, 1 1/2 inches apart, in each melon wedge.
Cut prosciutto into 1-inch strips. Place several strips of prosciutto over each wedge; push prosciutto into slits.
