Halve cantaloupe, then scoop out and discard seeds. Using melon baller, scoop out 24 balls. 

Assemble skewers: layer cantaloupe, basil, mozzarella, prosciutto, and a second piece of cantaloupe until you have 12 skewers. 

Drizzle skewers with balsamic glaze and serve immediately. 

Note: you can replace the cantaloupe with cherry tomatoes to create a caprese skewer.