Recipe courtesy Sara Moulton
Prep Time: 30 minutes
Yield: about 30 pieces
1 ripe cantaloupe or honeydew melon
Cut the ends off the melon and stand it on end.
About 3/4 pound very thinly sliced Prosciutto de Parma
Remove the rind in several wide strips by running a knife, between the rind and flesh, in smooth strokes.
Halve the melon lengthwise and, using a spoon, scoop out and discard the seeds.
Cut each half lengthwise into 3/4-inch wide wedges; cut the wedges crosswise into 1-inch pieces.
Cut the prosciutto into 1-inch-wide strips about 2 to 3 inches long.
Wrap each melon piece with a prosciutto strip and spear with the end of a toothpick.