1 cantaloupe melon
8 oz mini fresh mozzarella balls
3 or 4 thin slices of prosciutto, cut into strips
1 Tbsp fresh lemon juice
Salt and pepper
¼ cup torn fresh mint leaves
Preparation: Serves 4
Scoop the cantaloupe into 1-inch balls with a melon-baller. In a large bowl, combine the cantaloupe balls, mozzarella, prosciutto and lemon juice; season with salt and pepper.
Toss with mint and serve in bowls or skewered.