Start by selecting a ripe cantaloupe; its skin should be slightly fragrant and firm. Slice the cantaloupe in half and use a spoon to scoop out the seeds. Next, peel the rind and cut the fruit into ½ inch thick wedges.

Take a half slice of prosciutto and wrap it around each cantaloupe wedge, ensuring the fruit is well-covered.

Drizzle the balsamic glaze generously over the top of the wrapped cantaloupe wedges.

Transfer your wrapped cantaloupe to a serving platter, arranging them neatly for an inviting presentation.