1 cantaloupe, halved and de-seeded
12 bocconcini balls
12 fresh basil leaves or arugula
12 slices of prosciutto, cut into 3-4 strips each
1/4 cup Olives en folie Modena 25 Star Dark Balsamic Vinegar
Cut the melon into cubes of about 2.5cm, so that you have around 24 cubes (enough for 2 cubes per skewer).
Assemble the ingredients on 12 skewers: A piece of melon, a bocconcini ball, basil or arugula, prosciutto and then another piece of melon.
Drizzle the Modena 25 Star Dark Balsamic Vinegar over the skewers and serve.