Ingredients:

2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
½ teaspoon black pepper
1 (9-ounce) package frozen artichoke hearts, cooked according to package directions and drained
12 thin slices prosciutto (about ¼ pound)
½ small cantaloupe, peeled, seeded, and cut into 12 wedges
2 ounces mozzarella cheese, cut into ½-inch dice
½ fennel bulb, thinly sliced
2 plum tomatoes, sliced
10 fresh basil leaves, thinly sliced
12 Kalamata olives
8 ounces Italian bread, cut into
12 slices and toasted

Directions:

Whisk together vinegar, oil, garlic, and pepper in medium bowl. Add artichoke hearts and toss to coat. Let stand 10 minutes.

Wrap slice of prosciutto around each cantaloupe wedge.

Drain artichoke hearts; reserve dressing. Pile artichokes at one end of large platter. Arrange prosciutto-wrapped melon at other end of platter and arrange mozzarella, fennel, and tomatoes in piles in middle. Drizzle reserved dressing and basil over cheese, fennel, and tomatoes. Scatter Kalamata olives on platter and serve with toasts.