Cut cantaloupe into small wedges.

Cut all prosciutto slices in half lengthwise.

Wrap each piece of cantaloupe with half a prosciutto slice. Repeat with remaining cantaloupe and prosciutto. Transfer to a serving dish or a charcuterie board. Garnish with basil and drizzle with balsamic glaze.

Note: If you are making this ahead of time, hold the basil and balsamic glaze. Cover with plastic wrap and refrigerate until ready to serve. Right before serving, garnish with basil and drizzle with balsamic glaze.