Ask for paper-thin slices of meat at the deli counter.
Southern Living SEPTEMBER 2008
1. Cut melon into 1/4- to 1/2-inch slices (about 16). Place 1 melon slice on top of 3 arugula leaves and 1 to 2 basil leaves.
2. Cut each prosciutto slice lengthwise into 4 strips. Wrap center of each melon bundle with 1 prosciutto strip. Arrange on a serving platter, and sprinkle with pepper.
Note: To make ahead, prepare recipe as directed. Cover bites with damp paper towels, and chill 30 minutes.
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