1/2 cup balsamic vinegar
2 tablespoons packed brown sugar
8 thin slices prosciutto
In a small saucepan, heat juice, vinegar and brown sugar to boiling; continue boiling 10 to 15 minutes or until mixture is syrupy and reduced to about three tablespoons.
Drizzle half of the balsamic mixture onto eight appetizer plates. Cut each piece of melon into four wedges; remove rind.
Cut each wedge crosswise in half, place one cantaloupe and one honeydew melon wedge on each plate.
Drape prosciutto over melon. Drizzle remaining syrup over prosciutto on each plate.