Ingredients
1 cantaloupe, sliced and sectioned
1 pkg proscuitto
1 container fresh olive-sized mozzarella balls (plain, not marinated)
Colored toothpicks
Cut cantaloupe in half, long-ish way. Scoop out all the seeds and insides. Cut each half into about 5 crescents. Cut the rind away from each crecent and then cut each crecent into about 6 cube-ish pieces. Feel free to snack on the tips of the crecents as you go! Set these all aside on your serving dish.
As you go, cut the proscuitto into 2"x4" pieces or so. Next, fold or wrinkle the piece of proscuitto and stick it with a toothpick. Next put a mozzarella ball on one end of the toothpick. Finally poke the toothpick into a cantaloupe piece, mozzarella ball side up so you have cantaloupe on bottom, proscuitto in the middle and mozzarella ball on top.
Hopefully you will have a little bit of toothpick sticking out of the top to act as a pickup point (and some party color). And depending on the size of your cantaloupe and mozzarella balls, cut sizes accordingly.
When eating, try to get the whole thing in your mouth at the same time. The proscuitto adds just a hint of salt to the cantaloupe and finishes with a great taste of cheese goodness.
* "Pieces de Vu" came from a dream when I was trying to figure out a name for these. Loosely translated it means: highly regarded pieces
