Both of these are fresh and easy appetizers for the middle of the summer. At a recent wine club, friends of ours brought this as their dish. The melon appetizer (a cross between a honeydew and a melon I can't recall) was simply topped with a bit of creamy local goat cheese. On the right, ripe figs are topped with a swath of blue cheese and wrapped in some salty prosciutto. We did decide that the figs, although nice, could use a bit more flavor. I'd suggest oven roasting them or even grilling them to concentrate the flavor.

With a glass of wine, these would make a fine offering at any gathering.