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If using, start the Honey Balsamic Glaze.

• In your 8″ cast iron pan (or other cooking pan), add the balsamic vinegar and honey. Bring to medium heat and stir until bubbling, about 5 minutes once medium heat is reached.
• Add the pureed garlic and a pinch of sea salt (ASHLEYR for 15% off) to the mixture and stir until the mixture becomes foamy.
• Reduce to low heat and allow the mixture to simmer for 30-40 minutes until it thickens.

While the glaze is simmering, make the skewers.

• Cut the cantaloupe and honey dew melon in half and scoop the seeds out of each half.
• Take your melon baller and scoop out balls from both the cantaloupe and honey dew melon halves.
• If your mozzarella is already portioned out into balls, leave them as-is. If it's in a block (like mine was), cut the 8 oz block into 20 pieces or so....or more/less if you want bigger or smaller chunks.
• Take your skewer sticks and stack your ingredients however you wish. I followed a pattern of a melon ball, cheese or prosciutto, the other melon ball, and cheese or prosciutto (whatever one I didn't use previously).
• Note: I used 8-inch skewer sticks and made about 10 total.

Put it all together!

• Once the glaze is done and thick, place it in a bowl for serving.
• Note: the glaze must be stored at room temperature. I made the mistake of storing it in the fridge and it hardened.
• Place the skewers in the fridge for about 30 minutes to set.
• Once cooled, take the skewers out, place them on your serving dish, and drizzle some of the glaze over the top.
• Serve and enjoy! Leftovers (skewers only) can be stored in an airtight container in the fridge for 2-3 days.