1/2 small cantaloupe or honeydew, seeded
1 1/2 cups loosely packed arugula
3/4 cup loosely packed fresh basil leaves
4 paper-thin slices prosciutto or country ham
1/4 teaspoon coarsely ground black pepper

Cut melon into 1/4- to 1/2-inch slices (about 16). Place each melon slice on top of 3 arugula leaves and 1 to 2 basil leaves.

Cut each of the prosciutto slices lengthwise into 4 strips. Wrap center of each melon bundle with 1 prosciutto strip. Arrange on a serving platter and sprinkle with the pepper.

Makes 8 appetizer servings.

— Recipe adapted from "Southern Living Farmers Market Cookbook" (Oxmoor House, 2010).