Ingredients

• 1 cantaloupe, seeds and seed flesh removed, peeled, cut into spears
• 8 oz. prosciutto, slices cut in half lengthwise
• balsamic vinegar
• olive oil
• kosher salt and freshly ground black pepper, to taste

Instructions

Gently wrap cantaloupe spears in prosciutto; place onto a serving platter then drizzle spears with balsamic vinegar and olive oil; season to taste with salt and pepper. This appetizer is best served at room temperature.

Provided in partnership with From the Land of Kansas.