1: Cut the Melone Mantovano IGP in half and remove the seeds with a spoon.
2: Slice the melon into pieces and remove the skin from each slice.
3: Cut the melon slices into large cubes.
4: Drain the mozzarella cherry balls and dry them slightly with paper towels.
5: Cut the slices of prosciutto crudo in half.
6: Assemble the skewers by alternating 3 or 4 melon cubes, two mozzarella balls, and prosciutto on each skewer.
7: Serve the melon skewers fresh, but not chilled.
