Sweet and Savory Melon and Prosciutto Kebabs
Halve and seed cantaloupe and Galia melon. Remove the seeds from the watermelon.
Cut flesh into bite-size cubes.
Combine the port wine, white wine, powdered sugar and lemon juice in a bowl and add the melon. Refrigerate until chilled, about 2 hours.
Halve prosciutto slices lengthwise. Drain melon pieces, pat dry and alternately thread the melon and prosciutto on skewers. Grind a little pepper over the kebabs and arrange on a plate with bread sticks.