Prosciutto Con Melone

Delicate, paper-thin slices of salty prosciutto (Italian cured ham) wrapped around juicy wedges of cantaloupe or honeydew melon create a deliciously sweet and savory hors d'oeuvre. Pair with a light, fruity red wine, such as Beaujolais or Cabernet Franc, for a perfect start to your meal.

Delicious served with rustic, country-style bread.

Serves 8

• 1 ripe cantaloupe or honeydew melon
• 16 very thin slices of Prosciutto di Parma or Prosciutto di San Daniele (approx. 1/2 pound)

Cut the top and bottom off of the melon, then stand it upright on one of the cut ends.

With your knife, peel off the rind from the top of the melon to the bottom. When the melon is completely peeled, slice it in half. Scoop out the seeds using a spoon, then discard.

Cut each half into 8 crescent-shaped wedges, lengthwise.

Wrap the middle of each wedge of melon with a slice of prosciutto. Fan out on a platter and serve.