Prosciutto and Melon Appetizer

Instructions

1. Prepare the melon
   Cut the cantaloupe in half and scoop out the seeds. Remove the rind and cut the flesh into 1-inch wedges or 1½-inch cubes, depending on your preference.
2. Prepare the prosciutto
   If the prosciutto slices are large, cut them in half lengthwise. They should be long enough to wrap around the melon pieces.
3. Assemble the appetizer
   Wrap each piece of melon with a slice of prosciutto, leaving some of the melon visible. Arrange the wrapped pieces on a serving platter.
4. Create the dressing
   In a small bowl, whisk together the olive oil, lemon juice, and honey (if using). Season with freshly ground black pepper.
5. Finish and garnish
   Drizzle the dressing over the prosciutto-wrapped melon. Scatter the torn basil and mint leaves over the top. If desired, add a light drizzle of balsamic glaze and sprinkle with toasted pine nuts.
6. Chill before serving
   For the best flavor, refrigerate the assembled appetizer for 15-30 minutes before serving to allow the flavors to meld.