Here in American Foodlandia, we celebrate season changes by what we eat. This is a favorite for several reasons - first and foremost it's not only good to eat, but cooling, too. It's lovely on a plain white plate. The eyes have to get hungry first...
Basically it's a "starter" or appetizer at the dinner table. It's a wonderful addition to the cocktail hour.
What am I babbling on about? You must know that it involves the French where the first of anything of the season is honored by a plate devoted to and only for the first of any season -- new peas, fresh corn, etc.
Thus Charentais or Cavalier melons, cut in large bite sizes
Wrap in prosciutto and put them on a shallow dish
Drizzle a good quality olive oil over them
Dust with two grinds of coarse sea salt
Eat.
Preferably on a shaded outdoor spot. Bon appetite!
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