- 1/2 small honeydew, refrigerated
- 1/2 large cantaloupe, refrigerated
- 8 ounces [227 g] really thinly sliced prosciutto
- Freshly ground black pepper
- Mint leaves [optional]
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- Slice honeydew and cantaloupe into 1/2-inch [1.3-cm] thick wedges, to get 12 wedges from each.
- Peel each wedge; arrange onto 8 individual plates, alternating colors.
- Half prosciutto slices lengthwise.
- Roll each half, coneshaped, shaping into a rose.
- Arrange at the meeting ends of melons or arrange prosciutto slices between melon slices.
- Sprinkle with pepper and, if desired, decorate with mint leaves.
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