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1
Cut the cantaloupe in half and scoop out the seeds with a spoon.
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2
Using a melon baller, scoop out as many balls as you can.
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3
Get an assembly line started by setting out your washed basil leaves in one pile and your container of mozzarella pearls opened and drained in another pile.
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4
Working with one prosciutto slice at a time, lay the slice flat on a cutting board, and carefully make 3 diagonal slices yielding 4 strips.
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5
Take a toothpick, and thread on one piece of mozzarella, then a basil leaf.
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6
Make 3 more similar skewers, working four at a time to use the first 4 slices of prosciutto.
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7
Take a melon ball and find its flattest surfacethis will be at the bottom of the toothpick, so it will be able to stand up on its own.
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8
Wrap the melon ball with a slice of prosciutto, and try to thread the melon onto the toothpick where the prosciutto overlaps itself.
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9
Repeat with the other three toothpicks and place them on a platter.
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10
Repeat this process until either all the melon is gone, or the prosciutto is gone.
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11
In a small saucepan over medium heat, reduce the balsamic vinegar until it has reduced by half.
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12
This will take about 7-10 minutes.
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13
Get your serving platter(s), and drizzle it with the balsamic vinegar.
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14
Arrange the toothpicks on the plate, so they sit in the balsamic vinegar.
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15
It gives the perfect blend of flavors this way!
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16
You can cover them carefully with plastic wrap, and put in the fridge until youre ready to serve.
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17
Enjoy!
