Prosciutto with Figs and Melon
prosciutto, very thin
any kind, ripe
Take six of the figs and slice them into six even wedges.
Dust wedges lightly with thyme.
Thin honey with water and dip prosciutto slices in it.
Cut prosciutto into ¼ inch strips and use them to wrap up thyme-coated fig slices.
Cut melon into thin slices.
Just before serving, cut remaining figs into 6 wedges and arrange them on chilled salad plates with ham-wrapped figs and melon slices.
Note: If good melon is not available, substitute fresh berries or other fruits.