Easy, Elegant Hors D'oeuvre pt. II of II

Sadly for this, as for the prior, no pictures were taken. I was cooking, and (to be honest) drinking. The next go 'round we will take some photos, hopefully of adequate quality, and provide them here.

Next, as I've always loved the classic prosciutto and melon as a summer appetizer or course, and as my wife doesn't eat red meat, this is a slight twist for pescatarians... you can of course make these without the lime and onion and simply make little prosciutto/melon bites, but you didn't some schmuck to tell you that... you probably don't need me to tell you this either, but you can always stop reading.

The more flavorful the melon, the better the dish will stand up, and of course be willing to look at other varieties of melon (as honeydew and canteloupe are often very bland depending on the season.) We've had interesting luck with so-called Santa-Claus melons, and I'm fond of Canary melon (though not for this dish, as I learned this time around... it lacks firmness, and has too subtle a flavor.)

Make sliced squares of melon, again we are using these as a sort of tray/cracker/handle for the bite of snack, so size accordingly... as always, it's to taste.

Sliced nova lox in appropriate shapes are added on top, along with some slivers of red onion, and when you are ready to serve you can squeeze a trickle of lemon or lime juice over the tops, and finish with a grind of pepper for each.