Tuscan-Style Melon and Prosciutto

Serves 12
  • 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.