Spanish Cocktail

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.