Tuscan prosciutto is more salted than the more widely known and more delicate Parma variety, and makes a perfect foil for sweet cantaloupes, with which it is often paired. Tuscan prosciutto also pairs well with fresh green or purple figs.

Ingredients:
1 cantaloupe seeded and cut into 8 wedges, 16 paper-thin slices Tuscan prosciutto.

Preparation:
1. Place 2 cantaloupe wedges on each plate.
2. Arrange 4 prosciutto slices alongside the cantaloupe or drape them over it. Serve immediately.

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