1. Prepare the ingredients

• Cut the cantaloupe and honeydew into uniform cubes to ensure even presentation.

• Separate the prosciutto slices and tear them into halves or thirds, making them easier to wrap around the melon pieces.

• Wash and dry the fresh basil or mint leaves.

2. Assemble the skewers

• Take a wooden skewer and thread a piece of melon onto it.

• Wrap a small piece of prosciutto around the melon and thread it onto the skewer.

• Add a fresh basil or mint leaf.

• Repeat with another melon piece and prosciutto slice, creating a layered effect.

• If using, add a mozzarella ball between layers for extra creaminess.

3. Add finishing touches

• Arrange the skewers on a serving platter.

• Drizzle with balsamic glaze or honey for extra flavor.

• Sprinkle with toasted pine nuts or almonds for crunch.

• Season lightly with freshly ground black pepper for added depth.

4. Serve immediately

• These skewers are best enjoyed fresh but can be refrigerated for up to 2 hours before serving.

• If making ahead, keep them covered in the refrigerator and add the drizzle and garnishes just before serving.