Minted Prosciutto and Melon

Ingredients

• 1.5 inch cantaloupe ripe
• 1 tablespoon mint leaves fresh minced
• 0.5 cup sparkling white grape juice sweet italian (such as spumante)
• 1 tablespoon honey 
• 3 ounces pancetta very thin cut lengthwise into 4 strips

Equipment

• bowl

Directions

1. Combine first 4 ingredients in a large bowl, tossing gently to coat. Cover and chill 30 minutes.
2. Remove cantaloupe, reserving marinade. Wrap cantaloupe pieces with prosciutto; secure each with a wooden pick.
3. Serve with marinade for dipping.