Prosciutto Purses

1. 1

   Gently scrape out the seeds and membranes from the cantaloupes and honeydews.

2. 2

   Using a melon baller, scoop out balls from the flesh and place the melon balls in a large bowl.

3. 3

   Discard the skin.

4. 4

   Trim the prosciutto slices into 2 1/2-inch squares.

5. 5

   Cover the prosciutto loosely with plastic wrap to prevent it from drying out while assembling the purses.

6. 6

   Place one melon ball in the center of one prosciutto slice, then fold all the sides of the prosciutto over the melon ball as for a package.

7. 7

   Place the finished purse, seam side down, on a baking sheet and cover with plastic wrap.

8. 8

   Repeat with the remaining prosciutto squares and melon balls.

9. 9

   (The prosciutto balls can be prepared up to this point 1 day ahead.

10. 10

    Keep tightly covered with plastic wrap and refrigerate.)

11. 11

    Using a vegetable peeler and pressing firmly, shave the Parmesan into long slices (the cheese will crumble if too little pressure is used).

12. 12

    Decoratively arrange the Parmesan slices on a large platter.

13. 13

    Place a prosciutto purse atop each Parmesan slice and serve.

No additional tips available.