Directions:

1. Using a melon baller, scoop 12 balls from the rockmelon.

2. Drain ciliegine and dry with paper towel. Set aside.

3. Fold or roll prosciutto slice into a bundle.

4. Thread onto each skewer a ciliegine ball, a prosciutto bundle, a basil leaf and, lastly, a rockmelon ball.

5. Arrange onto serving plate skewrs and serve with pesto in a dipping plate.