Cantaloupe with Bresaola
Rinse the cantaloupe, cut in half and scrape out the seeds. Cut into slices.
With a sharp knife, cut most of the flesh from the cantaloupe wedges, leaving a 2 cm (approximately 3/4 inch) piece of flesh on the rind. Place the cantaloupe wedges back on the rinds.
Arrange the Bresaola on the melon wedges and place on serving plates. Serve with white bread.