24 slices prosciutto
2 cantaloupes, cut into 24 slices with skin removed
2 avocados, peeled and sliced into 24 equal pieces, brush with lemon juice to prevent discoloring
Wrap prosciutto around cantaloupe and avocado slices and secure with toothpicks. Refrigerate until serving time. Makes 24 hors d'oeuvres.
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