Cut the melon in half and remove all the seeds. By using a baller create ball-shaped pieces of melon and put them on a platter with salad and mozzarella pearls.
Add Prosciutto Toscano slices and season with salt, pepper, and EVO oil.

1 cantaloupe halved and seeded
6 mozzarella pearls-sized
8-10 slices of Prosciutto Toscano DOP
1/4 cup basil
EVO oil