1 oz, cut into three long pieces
⅛ medium, rind removed, cut into 3 wedges
1 Tbsp, roughly torn
1 tsp, or to taste (high quality recommended)
1 pinch(es), coarsely ground
Wrap 1 piece prosciutto around each cantaloupe wedge and sprinkle with basil; drizzle with vinegar and season to taste with pepper.