Step 1

Cut your cantaloupe into small cubes that are about 1" wide. You can also use the larger side of a melon baller. You want about 20 cubes/balls.

Step 2

Tear/rip your prosciutto into small pieces/strips.

Step 3

Start skewering by adding one basil leaf, followed by one mozzarella ball, then your prosciutto, lastly your melon.*When adding your prosciutto, use your own judgement. Make sure to fold/roll the prosciutto before skewering so it holds.

Step 4

To make your skewers stand up, make sure the melon has one flat end. You can trim it if needed before skewering.

Step 5

Drizzle your balsamic vinegar over top each skewer to your liking. Serve chilled.