1 medium cantaloupe (about 3 pounds)
1 medium honeydew (about 3 pounds)
1 1/2 pounds thinly sliced prosciutto (about 36 slices)
2 bunches fresh chives, blanch 36 and save remaining for garnish
Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds
and membrane and discard. Using a melon baller, scoop out rounds from
flesh and place in large bowl. Discard skin.
Keep the prosciutto loosely covered with plastic wrap to prevent them
from drying out as you start to assemble 1 purse at a time. Place 1
melon ball in the center of a prosciutto slice, gather all sides to
the top and secure with a blanched chive. It may be necessary to
overlap a few pieces of prosciutto in order to completely wrap the
melon ball. Place finished purse, seam side down onto a baking sheet
and keep covered. Repeat with remaining prosciutto and melons. Can
make it only up to 2 hours ahead of time because the salt in the
prosciutto will break down the melon.
Scatter the chives onto a decorative platter. Place prosciutto purses
on top and serve.
From: food network