Combine the balsamic vinegar and brown sugar in a small saucepan. Bring the mixture to a simmer over medium-low heat, stirring constantly until the sugar is dissolved.

Simmer the balsamic glaze for about 8-12 minutes, until it's syrupy and coats the back of a wood spoon. Stir it often to prevent burning. Remove the pan from the heat and let the glaze cool completely. It will continue to thicken as it cools.

Wash the cantaloupe very well in cool water and then pat it dry. Slice the melon in half and scrape out the seeds with a big spoon. Discard the seeds. Then, using a melon baller, scoop out at least 48 melon balls.

Next, cut the prosciutto slices into 24 long strips. Loosely roll each strip, or fold the strips back and forth in an accordion pattern for the "bow-tie" look in the photos.

Thread one melon ball, a prosciutto roll, a mozzarella ball, a rolled up basil leaf, and another melon ball on each skewer. You should have about 24 skewers total.

Place the skewers on a serving platter. Drizzle with lemon juice and balsamic glaze. Garnish with lemon zest and black pepper, to taste. Enjoy!