In late August when our farmers' market is filled with fresh cantaloupe, we
make this appetizer frequently. Nothing could be simpler, and this recipe can
easily be doubled!
Slice melon in half lengthwise, then cut one of the halves into thin slices
of about 1/4 inch. Drizzle melon slices with the vinegar and chill for about
Wrap a thin slice of prosciutto around each melon slice,
arrange on plate, and serve.
We like the color that purple basil gives to the melon,
but any basil vinegar will work for this recipe. You could
also try peppermint or spearmint vinegar.