Prosciutto And Melon(Italian Hors D'Oeuvre) - cooking recipe

Ingredients

1 large cantaloupe or honeydew melon
8 oz. imported Prosciutto, thinly sliced
1 lime, cut in 8 wedges

Preparation

Cut the melon into 8 wedges.
Remove the seeds from each wedge, but leave on the skin.
Make crosswise cuts 1/2-inch apart into each wedge, cutting down close to the skin.
Lay the wedges on serving plates or a serving platter.
Drape a piece of Prosciutto across the top of each wedge of melon.
Top with a lime wedge.