- Prep: 10 min
- Cook Time: –
- Total: 10 min
- Serving: 9
This is a refreshing lunch on a hot summer day.
- 1 cantaloupe halved, seeded, sliced into 18 wedges
- 18 thin prosciutto slices
- 1 tablespoon fresh thyme leaves
- With a knife, remove peel from melon.
- Wrap each wedge with a slice of prosciutto.
- Arrange on a serving platter and sprinkle with thyme.