That looks very nice, and a good balance to the heavy stuff that usually shows up.
Received from Freeper Nopardons, some other fresh ideas:
“My mother always did melon balls (honeydew, cantaloupe, and seeded watermelon) as a summer appetizer. Wedges or sticks of honeydew wrapped in prosciutto (serve with a lime wedge) is also really quite nice.
A coupe glass filled with blueberries (sugar glaze them first ) and tiny melon balls of honeydew is also lovely an unexpected; it’s also quite pretty.
How about stuffed (cream cheese, or Hungarian liptauer cheese...can give you the recipe for that if you’re interested )celery sticks topped with halves of cherry tomatoes or sliced rounds of olives.”
A large platter of fragrant, sliced "melone" is a popular end to a meal, garnished with a grind of aromatic nutmeg,
perhaps a dribble of aceto balsamico; maybe a shower of fresh mint, or a sprinkle of sea salt.
The Italian classic is paper-thin prosciutto.....and melon at it peak, perfectly ripe, sweet.....the combination is heavenly.