Yield: 4 servings
* 2/3 pound prosciutto di Parma
* 1 ripe cantaloupe
Transfer the prosciutto from the deli papers to a serving dish,
separating the slices and lay them out like a ribbon on to the plate.
"Fluffed up" prosciutto is much easier to pull from a serving plate.
To choose a ripe melon, give it a sniff and a good squeeze. Melon will
be very fragrant and will give slightly to pressure when squeezed. Cut
a thin slice of the melon skin away where it was attached to the vine.
Trim a thin slice off the opposite side. Stand the melon upright.
Using a sharp knife, clean the skin off the melon by cutting strips
working from the top to the bottom all around the circumference. Turn
the cleaned melon upside down and trim away any missed spots. Cut it
in 1/2 and scoop out the seeds. Cut cleaned cantaloupe into thin
slices or wedges and arrange on a serving plate. Pile prosciutto onto
melon slices and enjoy!