Ouzo lends a subtle flavor to the melon. Pour more over before serving, if desired.
Ingredients
1/2 cantaloupe
2 tablespoons ouzo (unsweetened anise liqueur)
1/2 teaspoon finely chopped aniseed
8 thin sliced prosciutto or Parma ham
Fresh mint sprigs
Directions
Fill melon cavity with ouzo and sprinkle with aniseed. Cover and chill 1 day.
Pour juices from melon into small bowl and reserve. Cut melon into 4 wedges. Transfer to plates and drizzle with reserved juices. Drape prosciutto over melon. Season with pepper. Garnish with mint sprigs and serve.
