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INGREDIENTS
1 cantaloupe
12 fresh basil leaves
8 oz. mozzarella balls (ciliegine)
12 slices prosciutto
Balsamic glaze, for drizzling
DIRECTIONS
1. Halve cantaloupe, then scoop out and discard seeds. Using a melon baller, scoop out 24 balls.
2. Assemble skewers: Layer cantaloupe, basil, mozzarella, prosciutto, and a second piece of cantaloupe until you have 12 skewers.
3. Drizzle skewers with balsamic glaze and serve immediately.
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