Just to complicate things here's another recipe for the melon/prosciutto idea:
Brochettes of Melon, Prosciutto, and Fresh Mozzarella
1/2 cup olive oil
1/3 cup (packed) fresh basil leaves (afe a few for garnish)
1 medium shallot, quartered
1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 6 wedges, peeled
6 small fresh water-packed mozzarella balls or one 8-ounce ball, * drained
6 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
6 8-inch wooden skewers
Using the pulse feature on a food processor puree olive oil, 1/3 cup basil, and shallot until finely chopped.
Cut each melon wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. Bring to room temperature before serving. This dish can be made up to 1 1/2 hours ahead of time. Be sure and tightly wrap with plastic wrap so the prosciutto doesn't dry out.
Arrange skewers on platter in a circular pattern. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with a few fresh basil sprigs.