From: Fine dining chef Adam Navidi, Hyatt Regency Huntington Beach/owner, Chef Adam Navidi's Signature Cuisine, Huntington Beach, CA. Yield: 24+ pieces.
4 oz. Bellwether Farms San Andreas Cheese (½" cubed) or manchego cheege
4 oz. cantaloupe (melon-balled)
1 Tbsp. ground cumin
1 oz. local Orange Blossom Honey
On small cocktail fork or cocktail pick, stick cheese then fruit ball; display neatly on serving tray. Squeeze a small drop of honey on fruit or cheese, and sprinkle with ground cumin. Serve immediately.