Servings: 4
Total time: 10 minutes
Ingredients:
1 Crown Jewels Cantaloupe
16 slices of Prosciutto
Directions:
Wash the melon, cut in half and scrape out the seeds with a tablespoon. Divide the melon into 16 columns. For each slit, peel thinly from the pulp with a sharp knife from one end to 2-3 cm before the other, but do not completely remove it.
Carefully fold the tray back a bit and wrap a slice of ham around a melon nip. Serve 4 pieces of melon on a plate and serve.