Melon and Prosciutto Skewers

Begin by prepping the melons. If using two types of melon, use half of each melon, or 1 whole melon to get the quantity of melon pieces needed for the appetizer. Cut each melon in half and remove the seeds. For an elevated look, use a melon baller to create approximately 36 melon balls, or cut in 1″ cubes if you want to keep it simple.
½ Cantaloupe melon, ½ Honeydew melon
Using a 4.7" or 6" skewer, begin assembling the appetizer. On most skewers, we added one melon ball, a very small piece of prosciutto folded in half or quarters, then another melon ball, and finished with an olive. But really you can go in whichever order you wish.
3 ounces Prosciutto, ⅓ cup Green olives
Just before serving, drizzle a small bit of quality olive oil on top of each skewer, then sprinkle with the chopped pistachios, and a tiny bit of flaky salt and cracked black pepper.
2 tablespoon Pistachios, 1 tablespoon Olive oil, Flaky sea salt and cracked black pepper