prosciutto-wrapped melon balls

1 large honeydew or cantelope, halved and seeded
8 slices prosciutto, about 1/4 lb total
48 cocktail picks

1. Using the large end of a melon baller, scoop the melon into balls, forming 48 balls in total. Chill.

2. Cut each prosciutto slice lenthwise into thirds, and then crosswise in half to make 6 strips. You should have 48 strips total. Chill.

3. When ready to assemble the platter, wrap a strip of prosciutto around each melon ball and use a cocktail pick to secure.

Makes 48 bites.

Do not refrigerate the melon balls after wrapping, or the juice from the melon will discolor the prosciutto and leave it soggy.