Brought to us by Jason
Ingredients
1 large honeydew melon, halved and seeded
8 slices prosciutto, about ¼ lb
48 cocktail picks (or toothpicks)
Directions
Using the large end of a melon baler, scoop the melon into balls, forming 48 balls in all. Cut each prosciutto slice lengthwise into thirds, and then crosswise in half to make 6 strips. You should have 48 strips in all. Chill the melon and prosciutto.
When ready to assemble, wrap a strip of prosciutto around each melon ball. Use picks to secure them together. Do not refrigerate after wrapping, or the juice from the melon will discolor the prosciutto and make it soggy.
