Prosciutto-Wrapped Melon with Mint & White Balsamic Vinegar

This riff on a classic Italian hors d’oeuvre is a great way to start a summer gathering.

• 
  
  1 ripe cantaloupe
  
  


• 
  
  2 Tbs. very thinly sliced fresh mint leaves
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  


• 
  
  2 to 3 tsp. white balsamic vinegar
  
  


• 
  
  6 oz. very thinly sliced prosciutto, preferably imported
  
  

With a sharp knife, trim the peel from the melon. Cut it in half lengthwise and scoop out the seeds. Slice one of the halves lengthwise into slender wedges, and then cut the wedges in half crosswise. (Wrap and save the other melon half for another use.)

Put the melon wedges in a medium bowl and toss them with the mint, pepper, and vinegar to taste—the sweeter the melon, the more vinegar you can use. Tear the prosciutto lengthwise into 1- to 2-inch-wide strips and wrap a strip or two around each piece of melon. Arrange the wrapped melon on a serving platter. If making ahead, cover with plastic and refrigerate until ready to serve.

Melon Balls with Ham

• 
  
  12 thin slices Serrano ham
  
  


• 
  
  1 melon, such as cantaloupe, halved and seeded
  
  

Depending on the width of the slices of ham, cut them into 2 – 3 slices lengthwise. Using a melon baller, cut 24 balls from the melon flesh. Wrap each ball in a piece of ham, and secure the ends with a toothpick (cocktail stick), which will make the melon balls easier to pick up and eat.