Ham and Melon
This is certainly one of the best-known
summer hors d’oeuvres. The ham produced in San Daniele, in the Friuli
is considered to be the best, but the most famous without doubt is that
large ripe cantaloupe or honeydew melon
Arrange the skins radiating out from the center of a serving plate. Wrap each sliver of melon with a piece of prosciutto an place on top of each sliver of skin ( see picture). Sprinkle with pepper.
Chill well and serve.