Prosciutto And Melon

Ingredients

• 1 medium cantaloupe
• 8 ounces prosciutto
• black pepper – freshly ground (optional, for serving)

Instructions

1. If time allows, chill the cantaloupe until cold and bring the prosciutto to room temperature.
2. Halve the cantaloupe lengthwise and scoop out the seeds with a spoon.
3. Cut each half into 12 wedges (about 24 total) or 8–12 larger wedges as preferred, then slice off and discard the rind.
4. Arrange the melon wedges on a platter in a single layer.
5. Drape the prosciutto over the melon, using about one slice per wedge and folding or tearing to fit.
6. Finish with a light grind of black pepper, if using, and serve immediately.