Transfer prosciutto from deli wrapping onto a serving dish, laying them out, making them easier to pull apart.
Choose a ripe melon by giving it a light squeeze to make sure it is tender, and very fragrant.
Cut the melon in half, remove seeds and slice into 1-inch pieces.
Remove the rind from each piece.
Wrap each piece of melon in a slice of prosciutto, leaving about half an inch of melon showing at either end.
Arrange in a serving plate, drizzle with a few drops of balsamic vinegar, add a spoonful of Fiordilatte or Buffala cheese.
Serve at room temperature.
Transfer prosciutto from deli wrapping onto a serving dish, laying them out, making them easier to pull apart.
Choose a ripe melon by giving it a light squeeze to make sure it is tender, and very fragrant.
Cut the melon in half, remove seeds and slice into 1-inch pieces.
Remove the rind from each piece.
Wrap each piece of melon in a slice of prosciutto, leaving about half an inch of melon showing at either end.
Arrange in a serving plate, drizzle with a few drops of balsamic vinegar, add a spoonful of Fiordilatte or Buffala cheese.
Serve at room temperature.
