Preheat the oven to 375ºF.
Cover a baking sheet with parchment paper and bake the prosciutto until crisp, about 10 to 12 minutes. Remove from the oven and let cool.
Combine the roughly chopped ingredients (cantaloupe, honeydew, sweet onion, celery, red bell pepper, and cucumber), lemon juice, lime juice, and bread in the bowl of a food processor or blender. Puree on high until smooth.
Combine the finely chopped ingredients, jalapeños, garlic, chives, parsley, mint, cilantro, and olive oil in a large bowl. Stir well to combine. Fold the pureed ingredients into the chopped ingredients. Add the salt and pepper and stir well to combine. Let rest at least 1 hour, covered and refrigerated, for the flavors to blend.
Serve chilled, garnished with crumbled crispy prosciutto.
Yield: 4 to 6 servings