Slice the melon.

Use the flower cutter to make the melon cutouts.

Place the round cutter in the middle of the cantaloupe flowers and remove the center.

Spread cream cheese on the thinly sliced bresaola.

Squeeze some lemon juice on top.

Fold up the bresaola lengthwise.

Now, roll the strips into a tight rose.

Stick it into the center of the melon flowers.

Arrange the basil leaves on top.

Serve.