As we gear up for Easter weekend celebrations, I wanted to share an ultra-easy dish that combines just 3-ingredients and works great for brunch menus or as an impressive appetizer. The classic combination of prosciutto and melon isn’t a new idea, but for spring and summer celebrations, I amp up my display by cutting the melon slices with floral cookie cutters. The variety of sweet, juicy melon pieces in floral shapes, layered with ribbons of salty prosciutto, and a few fresh mint leaves for garnish and color, is an eye-catching combination that will impress guests!