Makes 8 servings
thinly sliced prosciutto
1 tablespoon extra virgin olive oil
freshly cracked pepper
Cut half of a cantaloupe into bite-size pieces. Wrap each piece with 1 (1/2-inch-wide) strip of thinly sliced prosciutto; secure with a wooden pick. Drizzle evenly with 1 Tbsp. extra virgin olive oil. Sprinkle with freshly cracked pepper.