- 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
- 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.