Ingredients

• 1 ripe cantaloupe or honeydew melon
• About 3/4 pound very thinly sliced Prosciutto de Parma

Browse by ingredient

Instructions

1. Special equipment: Bamboo skewers
2. Cut the ends off the melon and stand it on end. Remove the rind in several wide strips by running a knife, between the rind and flesh, in smooth strokes. Halve the melon lengthwise and, using a spoon, scoop out and discard the seeds. Cut each half lengthwise into 3/4-inch wide wedges; cut the wedges crosswise into 1-inch pieces. Cut the prosciutto into 1-inch-wide strips about 2 to 3 inches long. Wrap each melon piece with a prosciutto strip and spear with the end of a skewer.