Amuse-bouche

My neighborhood is having another crabcake dinner, with crabcakes ordered from Baltimore. It will be a potluck, with about 5 side dishes, including a green salad that I know of so far. I'm make a grilled corn and grape tomato with basil salad very lightly dressed with a hit of olive oil and balsamic.

My thought was to make an amuse-bouche. My first idea was a deviled egg (1/2 egg each), but I thought it might be too heavy. Now I'm thinking of a melon or watermelon ball with a tiny piece of proscuitto, again just barely touched with some balsamic.

Any other ideas? Thanks!

How about something with watermelon & feta? Or, since berries are pretty readily available now, I'm reminded of an amuse-bouche I once had of macerated strawberries & peppercorns... or you could do something with strawberries & balsamic...