Ingredients
| 2 | small ripe cantaloupes, cut in half |
| 1 | tablespoon lime juice |
| Pinch salt | |
| 8 | slices COLUMBUS® Prosciutto |
| 8 | basil leaves |
| 1 | bottle Prosecco |
Directions
Peel and seed melon halves. Reserve 1 melon half for garnish. Chop remaining melon into 2-inch chunks.
Place chopped melon, lime juice and salt in blender cup. Blend until smooth. Chill until ready to serve.
Slice remaining half melon into 8 thin slices. Wrap each melon slice with 1 slice prosciutto and 1 basil leaf. Secure with cocktail pick.
In champagne flutes, pour a few tablespoons melon mixture. Fill with Prosecco. Garnish with prepared picks.