Clean the cantaloupe by removing the outer skin and all the internal seeds. Cut into chunks.
In a blender add the butter and the prosciutto and blend at medium speed until it all blends well, about 30 seconds.
Add the cream cheese and blend for another 30 -40 seconds. Add the cantaloupe chunks and blend until reduced to a creamy consistency.
Refrigerate for 3-4 hours before serving. Place in a small glass half way, add 1 slice of prosciutto to each glass.