Prosciutto Purses

Directions

1. 1
   Gently scrape out the seeds and membranes from the cantaloupes and honeydews.
2. 2
   Using a melon baller, scoop out balls from the flesh and place the melon balls in a large bowl.
3. 3
   Discard the skin.
4. 4
   Trim the prosciutto slices into 2 1/2-inch squares.
5. 5
   Cover the prosciutto loosely with plastic wrap to prevent it from drying out while assembling the purses.
6. 6
   Place one melon ball in the center of one prosciutto slice, then fold all the sides of the prosciutto over the melon ball as for a package.
7. 7
   Place the finished purse, seam side down, on a baking sheet and cover with plastic wrap.
8. 8
   Repeat with the remaining prosciutto squares and melon balls.
9. 9
   (The prosciutto balls can be prepared up to this point 1 day ahead.
10. 10
    Keep tightly covered with plastic wrap and refrigerate.)
11. 11
    Using a vegetable peeler and pressing firmly, shave the Parmesan into long slices (the cheese will crumble if too little pressure is used).
12. 12
    Decoratively arrange the Parmesan slices on a large platter.
13. 13
    Place a prosciutto purse atop each Parmesan slice and serve.