1ripe melon, such as Cantaloupe, Honeydew, or Crenshaw
¼poundpaper-thin sliced prosciutto
8 to 10fresh mint leaves
Freshly cracked pepper (optional)
Instructions
Havel the melons and scoop out the seeds. Slice the melon into thin wedges, then use a thin sharp knife to remove the rind. Place the melon slices on a large serving platter.
Drape the prosciutto over and tuck it in between the slices of melon. Tear the mint leaves into pieces and sprinkle them over the melon and prosciutto. Sprinkle lightly with pepper if desired. Serve immediately.
Notes
Pretty much any of melon will be terrific here. I don’t know that watermelon would work, but any other hard rind melon with seeds in the middle will be a perfect partner to the salty richness of good prosciutto. Try cantaloupe, honeydew, crenshaw, Casaba, Persian, and so on.