Cantaloupe and Prosciutto

• 4 small or 2 large cantaloupes
• Crushed ice
• 8 very thin slices

Make sure your melons are perfectly ripe. If you keep them in the refrigerator, it is best to first place them in a plastic bag because a truly ripe melon will impregnate everything with its aroma. Otherwise, place the uncut melons in a large bowl of ice water and leave for 1 hour before serving.

This dish can be served in various ways; I find the following one particularly attractive.