Step 1

Heat balsamic vinegar and sugar in a saucepan over medium heat, stirring until the sugar dissolves into the liquid. Bring the mixture to a gentle boil.

Step 2

Cook the vinegar and sugar together at a gentle boil until it reduces down to reach a thick, sticky consistency.

Step 3

Allow the balsamic glaze to cool completely before transferring to a serving jug.

Step 4

Slice the melon in half and scoop out the seeds.

Step 5

Use a melon baller to form melon balls and thread them onto skewers with pieces of prosciutto.

Step 6

Drizzle over the balsamic glaze and garnish with basil leaves, extra virgin olive oil, and salt and pepper.