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.
Tear/rip your prosciutto into small pieces/strips.
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.
To make your skewers stand up, make sure the melon has one flat end. You can trim it if needed before skewering.
Drizzle your balsamic vinegar over top each skewer to your liking. Serve chilled.
*You can use Serrano ham or any prosciutto you can find however purchasing the best prosciutto, freshest mozzarella and in-season melon will ensure your skewers are the BEST they can be!I don't recommend substituting regular balsamic vinegar for the glaze. If you only have the vinegar and want to make your own balsamic glaze, you can follow that recipe.Make your skewers 1-2 days in advance and cover with plastic wrap.