Prosciutto and Melon
1 large ripe cantaloupe
1 lb prosciutto thinly sliced (San Daniele is preferred)
Cut the cantaloupe in half and scoop out the seeds, then cut the melon into 1" half moon slices. Using a really sharp pairing knife, remove the outer skin from each slice of melon. Wrap each individual slice of melon with a slice of prosciutto. Take a serrated knife and cut the prosciutto wrapped melon into bite size chunks about 1.25" wide. Serve.