Ingredients
1 canteloupe
12 fresh Freeman Herbs Organic Basil leaves
8 ounces mozzarella balls
12 slices of prosciutto
balsamic glaze, for drizzling
Directions
Start by cutting the cantaloupe in half and scooping out the seeds.
Using a melon baller, scoop out 12 balls from the cantaloupe.
Take your skewers/toothpicks and start layering cantaloupe, basil, mozzarella, and prosciutto. Repeat until you have 12 skewers.
Enjoy!