Ingredients
1 small chilled melon
1 large chilled cantaloupe melon
8 slices prosciutto (about 240 g)
black pepper
Mint sprigs, to taste
Preparation
The two melons cut lengthwise into 12 columns. Cut the peel, and serve the slices of honey and
Cantaloupmelonen alternately to 8 appetizer plates.
The ham slices in half lengthwise and loosely roll up bag-shaped so that they resemble a flower.
Arrange the melon slices alternately on a starter platter, place the ham in the middle or between the melons and sprinkle with pepper. The mint leaves Wash, pat dry, and garnish the melons with it.
