½mediummelon cantaloupe, Crenshaw, Chanterais, or your favourite sweet melon
4-6slicesprosciutto or Serrano ham
Cut melon in half, remove seeds, turn so the cut side is facing down, slice into wedges about ¾ inch thick and peel. Cut the wedges in half.
Slice prosciutto into thin strips (removing fat if desired.)
Just before serving, wrap each melon slice with a thin slice of prosciutto and secure with a toothpick and a mint leaf.
These appetizers are best made no longer than an hour or two before serving. If you prepare them too early, you'll end up with soggy prosciutto. The melon draws out the salt from the ham, leaving it limp and wet!However, you can easily have the melon wedges prepared and the prosciutto cut well ahead of time. Keep them refrigerated, then assemble an hour or so before serving.