Welcome in the cantaloupe season with this Italian classic!
Cut the melon in half lengthwise. Spoon out the seeds from one half, then cut into 8 narrow slices. Remove the rind from the slices with a sharp knife.
The Prosciutto is typically not long enough to wrap sufficiently around one slice so I cut the cut the Prosciutto in half lengthwise and used the two pieces to warp around one slice of melon. Lay on a serving platter and sprinkled fresh minced mint on top if desired