Instructions: About 6 slices of prosciutto, or Spanish jamon, cut into pieces just the right size
to wrap around the melon
1 ripe but firm cantaloupe, peeled, seeded and cut into bite-size pieces Canola oil

Wrap the prosciutto slices around the cantaloupe pieces. (You can skewer them all with toothpicks, if you like, for tidier nibbling.)

If made ahead, cover with plastic wrap and refrigerate.

When ready to serve, heat a nonstick frying pan with just a smear of oil, then add the prosciutto-melon parcels.

Fry quickly, until just heated through. Transfer to a plate and serve.

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