Trail of Crumbs: Tipsy Melon with Prosciutto

We are all creatures of habit.  Me?  I look forward to my Friday night glass of wine.  It's the perfect way to wind down after a week.

In general I go with lighter reds like cabernet francs and pinot noir.  Thatboy likes dessert reds, like port.  Strong and sweet.  On their own, ports don't make my heart sing, but this is a really nice way to serve it if you're looking for both oomph of presentation and a way to improve on port.  The wine soaks in to the sweet melon, giving it a nice fruity flavor.  The salty prosciutto brings out the deepness of the port itself.  And I love the combination of sweet and salty, so melon and prosciutto is a winning combination anyway.

Tipsy Melon with Prosciutto (From Trail of Crumbs)

1 ripe summer melon

Port

prosciutto

1. Halve the melon.  Discard seeds.  Slice a small piece off bottom of melon so it will balance on a plate without wobbling.
2. Fill melons about a third with good-quality port wine.  Chill until ready to serve.
3. Serve with thin slices of prosciutto.