Cantaloupe Wedges Draped with Parma Ham

What you need

• 1 ripe cantaloupe, about 800 g (1 3/4 lb), well chilled
• 150 g (5 oz) prosciutto di Parma, sliced paper-thin
• black pepper, freshly ground, optional

Method

Restated from the original video

1. 1

   Take the prosciutto out of the fridge 15 min before serving so the fat softens.

2. 2

   Scrub the melon rind under running water and dry it, so the knife does not carry dirt into the flesh.

3. 3

   Cut the melon in half through the stem and scoop out the seeds.

4. 4

   Cut each half into 4 wedges and slice the rind off each wedge.

5. 5

   Arrange the wedges on a platter.

6. 6

   Lay the prosciutto slices over the wedges in loose folds, or serve them alongside.

7. 7

   Grind a little pepper over the top and serve right away.

Imported from itsnotcomplicatedrecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.