This wonderful spin to your traditional prosciutto e melone, is something that will not only make you come back for more, but be filling to be the perfect late summer night dinner.
0 Clean the cantaloupe by removing the outer skin and all the internal seeds. Cut into chunks.
1 In a blender add the butter and the prosciutto and blend at medium speed until it all blends well, about 30 seconds.
2 Add the cream cheese and mustard and blend for another 30 -40 seconds. Add the cantaloupe chunks and blend until reduced to a creamy consistency.
3 Refrigerate for 3-4 hours before serving. Place in a small glass half way, add 1 slice of prosciutto to each glass.
