Melon with port and prosciutto crostini

A delicious, simple summer starter or main. Prepare ahead and refrigerate, adding toasts at the last minute.
INGREDIENTS
Melon
Port, a Portuguese fortified wine made exclusively from Douro grapes in northern Portugal, 100 km from Porto
Prosciutto crudo
Crostini; I used wholemeal granetti

I halve melon, trimming the bottom slightly if unstable without piercing it.

I remove seeds.

I scoop with a melon baller.

I collect all balls and juice in a bowl.

I return balls to the hollow shell and add port to taste, about 1 glass per person.

I plate melon with granetti arranged radially, each topped with prosciutto. Alternatively, wrap prosciutto around breadsticks alongside.

I decorate with mint leaves.

For drinks, choose small melons or serve balls in Martini glasses. Without port, red or white Marini is excellent too.