Cut the cantaloupe in half and scoop out the seeds. Use a melon baller to make round balls of cantaloupe, keeping them about the same size so they look nice on the platter.

Cut each slice of prosciutto in half. Fold each strip accordion-style so it looks like a little ribbon or bow.

On a small skewer or toothpick, thread one cantaloupe ball, then the folded prosciutto right next to it.

Place the skewers on a serving platter, or stick them into half a cantaloupe for a fun display. Chill for about 30 minutes before serving so they’re nice and fresh.