Parma Ham Wrapped Honeydew Melon with Burrata Mozzarella

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1/2 honeydew melon peeled and cut into wedges      
1/4 pound Parma ham (same as prosciutto but from the Parma region of Italy and considered the best prosciutto)
1 ball of Burrata mozzarella cut in half (Burrata is softer than traditional mozzarella and made with added cream)
2 tablespoons fruity extra-virgin olive oil
Kosher salt and freshly cracked pepper
Italian bread

Wrap wedges of melon with 1 strip of Parma ham—repeat until ham is used up. Slice cheese in half and drizzle with olive oil, cracked pepper and kosher salt. Warm bread loaf in a 350-degree oven then slice and serve immediately.

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