Sensational for a picnic as well as a cocktail party. --The Governor’s Inn, Ludlow, Vermont
1/2 ripe melon (cantaloupe or honeydew)
1 bunch Italian parsley, finely chopped
5 to 6 slices prosciutto, cut into 1-inch strips
Freshly grated black pepper
1 dozen fresh figs
Peel and seed the melon. Cut into bite-sized cubes, coat each cube with freshly chopped parsley, wrap with a strip of prosciutto, and fasten with a toothpick. Grind a dusting of black pepper over prosciutto.
Wash the figs and slice in half lengthwise. Follow as for the melon, ending with a dusting of black pepper.