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SERVES:
4

INGREDIENTS:

• 1 cantaloupe (you'll really only need 1/2 to serve 4)


• 8 thin slices prosciutto, cut in half crosswise


• Olive oil


• Black pepper

Optional side salad:

• 8-ounces fresh mozzarella cheese, halved and thinly sliced


• Mixed greens for 4


• 3 parts extra virgin olive oil (approx. 1/3 cup)


• 1 part balsamic vinegar (approx. 2 Tbs or more to taste)


• 1 tsp Dijon mustard

PROCEDURE:

You'll be buying the prosciutto already thinly sliced but, as far as the cantaloupe goes, slice it in half through the stem end and scoop out the seeds, then slice each half (or just one half) lengthwise into 8 long slices.

Cut each of those slices through the flesh crosswise in half, without going through the skin, and then run your knife carefully along separating the flesh from the skin.

Next, cut each thin slice of prosciutto in half crosswise and wrap each wedge of cantaloupe with half a slice of prosciutto and place it on a clean plate.

Go ahead and serve these up right now with a drizzle of extra virgin olive oil and a crack of black pepper or serve them along side some thin slices of fresh mozzarella cheese and a handful of mixed greens tossed with a simple balsamic vinaigrette.

HINTS:

If you wanted smaller pieces of cantaloupe you could make more cuts into the flesh before removing it from the skin with your knife.