Everybody knows about prosciutto-wrapped melon. It's been an upscale appetizer forever.
I remember traveling in Italy in the '70s, my tragic supply of lire ever dwindling. I was afraid I could barely afford lunch, but I found a central, outdoor market. I bought a melon! I would cut it with my pocketknife. Next, I came across a guy selling prosciutto. I asked him in pretend Italian for a hundred grams, per favore, and he said "Which kind?" He rattled off at least four varieties, and it was all I could do to memorize the last one he said, and tell him, "Why, that one, of course." In pretend Italian.
So I had my lunch, for a bargain, and it was so fancy (to me, at least), I almost shouted something in pretend Italian.
"Io sono happy!"
My little impromptu meal was good, but the truth is, one tends to wrap too long a ribbon of meat around the fruit. Prosciutto can be stringy, and gaggy. You have to chew it very well. And you've used up all your meat. Not so economical for a poor student, after all.
The present day to the rescue.
Cranky's solution was to cut small squares of prosciutto and place them atop slices of puffy, cloudlike, fresh mozzarella, which in turn sat atop little chunks of cantaloupe. Seriously, it elevates the dumb old cocktail party snack to heaven. I beg you to try this.