Ingredients

1 medium cantaloupe (about 3 pounds)
1 medium honeydew (about 3 pounds)
1 1/2 pounds thinly sliced prosciutto (about 36 slices)
2 bunches fresh chives, blanch 36 and save remaining for
garnish

Directions

Working with 1 melon at a time, cut in 1/2. Gently
scrape out seeds and membrane and discard. Using a melon baller, scoop out rounds from
flesh and place in large bowl. Discard skin.

Keep the prosciutto loosely covered with plastic wrap to prevent them from drying out as
you start to assemble 1 purse at a time. Place 1 melon ball in the center of a prosciutto
slice, gather all sides to the top and secure with a blanched chive. It may be necessary

to overlap a few pieces of prosciutto in order to completely wrap the melon ball. Place
finished purse, seam side down onto a baking sheet and keep covered. Repeat with remaining
prosciutto and melons. Can make it only up to 2 hours ahead of time because the salt in
the prosciutto will break down the melon.

Scatter the chives onto a decorative platter. Place prosciutto purses on top and
serve.