Transfer the prosciutto from deli papers to a serving dish.

Separate the prosciutto slices and arrange them like a ribbon.

Choose a ripe cantaloupe by smelling it and squeezing gently.

The melon should be fragrant and give slightly to pressure.

Cut a thin slice of skin where it was attached to the vine.

Trim a thin slice off the opposite side.

Stand the melon upright.

Using a sharp knife, remove the skin by cutting strips from top to bottom.

Turn the cleaned melon upside down and trim any missed spots.

Cut the melon in half and scoop out the seeds.

Cut the cantaloupe into thin slices or wedges.

Arrange melon slices on a serving plate.

Pile prosciutto onto melon slices and serve immediately.