Cut the melon in half, remove seeds, and slice into 24 thin wedges (about 2-3 inches long and ½-inch thick).
Cut each prosciutto slice in half lengthwise to create long strips.
Wrap each melon wedge with one strip of prosciutto, leaving the ends exposed for a pretty presentation.
Place a small basil leaf on top of each wrap, then add half a mozzarella ball.
Secure everything together with a toothpick or small skewer, threading through the mozzarella, basil, prosciutto, and melon.
Arrange on a serving platter and drizzle with balsamic glaze.
Finish with a sprinkle of freshly cracked black pepper and serve immediately, or refrigerate for up to 2 hours before serving.
