Prosciutto Melon with Lime and Cilantro

This is a nice and light appetizer, but the marmalade can be hard to set sometimes. Pair with a rose wine or Mumm Napa Rose.

Lime Marmalade

2 limes
1/2 cup sugar
1/2 cup water
1 tsp kosher salt

8 thin slices quality prosciutto (about 5 oz)
1 bunch cilantro, washed and spun dry
Half of a ripe melon, such as cantaloupe, honeydew, or galia, in thin slices

Remove the zest from the limes in thin strips. Slice the tops and bottoms of the limes and stand them on a cutting board. Cut off the pith in vertical strips, slicing just beneath the white layer, then slice the limes in 1/2" thick rounds and cut each round into quarters.

Bring the sugar, water, lime zest, and salt to a boil in a small saucepan. Drop in the lime  pieces and boil, uncovered and without stirring, for 8 minutes. Allow the marmalade to cool at room temperature (it will thicken and gel as it does).

Work with one slice of prosciutto at a time. Cut it in half and spread the middle of each portion with about 1/2 tsp marmalade. Lay several sprigs of cilantro across each piece, allowing the leaves to extend over the edges, and top with melon slices. Wrap the prosciutto around the melon. These are best served as soon as possible, the melon slices will weep as they sit.