Tuscan-Style Melon and Prosciutto
- 1/2 cantaloupe
- 6 oz. prosciutto
- 1 tbsp. honey
- 1 ½ tsp. finely minced fresh rosemary
- 2 fresh rosemary stems
Remove cantaloupe rind, scoop out seeds and slice melon into crescent-shaped pieces about 1/4" thick; fan out onto half of a serving platter. Separate slices of prosciutto and loosely arrange in a fluffy pile on the other half of the platter. Drizzle honey over both sides of the platter; sprinkle minced rosemary over honey. Garnish with fresh rosemary stems placed between the melon and prosciutto; serve immediately.