The inspiration for combining wedges of melon and paper-thin slices of prosciutto just may have come from proximity. Some of ItalyΓÇÖs finest cantaloupes are grown not far from where some of its finest Parma hams are cured. This is one of summerΓÇÖs most refreshing first courses.
Cut in half and scoop out the seeds from:
1 ripe cantaloupe or Crenshaw melon, cool but not chilled, (about 3 pounds each)
Slice each half into 6 wedges and remove the rind. Place 2 or 3 wedges on each plate. Cut into wide strips:
8 ounces thinly sliced prosciutto Serrano ham
Drape the ham over the slicesΓÇöor wrap each piece of fruit in ham. Serve at once and pass the peppermill.
