MELON WITH PROSCIUTTO

about half a pound of Prosciutto de Parma, sliced very thin

one cantaloupe or honeydew melon (or half of each)

sprigs of fresh mint

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1.   Halve the melon lengthwise.  Scoop out and discard the seeds.

2.  Cut each half crosswise into slices about ¾ inch thick.  Remove and discard the melon rind.

3.  Wrap each melon slice with a piece of prosciutto and secure with a toothpick if necessary.  Arrange on a serving plate and garnish with mint.