Yield: 12 servings
Prep Time: 15 min
This recipe is simple as can be, and it's exactly what you would find in a nice, Italian bistro.
1/2 medium honeydew or cantaloupe melon, seeded
6 thin slices prosciutto (about 3 ounces)
1. Slice melon into 12 half-inch-thick pieces, and carefully slice off the rind from each.
2. Halve the 6 slices of prosciutto lengthwise.
3. Wrap one slice around each melon piece. Place on a platter and serve (or cover and refrigerate until ready to serve).
*If you're preparing this appetizer as gluten-free, just make sure that you're using a brand of prosciutto that is known to be gluten free.