Prosciutto, Melon and Herbed Provolone

• 1 whole Cantaloupe
• 8 ounces, weight Proscuitto Di Parma, Sliced Paper Thin
• 1/4 cups Mint Leaves, Sliced Into A Chiffonade
• 16 slices Sharp Provolone Cheese

1. First, make sure that you wash the cantaloupe.
2. Cut the cantaloupe in half and remove the seeds.
3. Peel cantaloupe and slice into wedges then into your desired size chunks (bite sized).
4. Loosely roll the stack of prosciutto slices, then slice the roll into thirds.
5. Gather mint leaves in one big pile.
6. Roll tightly into a cylinder and thinly slice, creating thin ribbons of mint (chiffonade).
7. Stack 4 slices of cheese together.
8. Peel each slice back and thinly sprinkle sliced mint between each layer.
9. Press down firmly with your hand, to seal.
10. Slice each layered stack into 8 wedges.
11. Repeat three more times with remaining cheese and mint.
12. You will have a little left over mint.
13. Set that aside to use as a garnish.
14. Stack some of the proscuitto and a wedge of the cheese layers on top of each piece of cantaloupe.
15. Arrange onto a serving platter and sprinkle with remaining mint.
16. Chill until ready to serve.

cantaloupe, parma, mint leaves, provolone cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/prosciutto-melon-and-herbed-provolone/ (may not work)