- 1 cantelope or honeydew melon
- 1/2 pound Prosciutto di Parma, sliced paper thin
- Balsamic vinegar for drizzling (optional)
- Cut the melon in half, remove the seeds and slice into 1-inch slices, removing the rind.
- Wrap each slice of melon in a slice of prosciutto, leaving a little melon showing at the ends.
- Arrange in serving plates, and drizzle with a few drops of balsamic vinegar, if using, and serve.