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
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.