The Italian classic. Only do this if the melon is ripe.
Slice a cantaloupe melon into moons, removing the rind and seeds. You can either place the melon pieces on individual plates or one big platter – whatever vibe you’re going for.
Artfully drape pieces of good quality prosciutto over the melon. Sprinkle with salt and pepper, drizzle lightly with extra virgin olive oil and sprinkle with tiny basil leaves (or larger leaves, torn into smaller bits). Serve within an hour of assembly.