Slice the top of a cantaloupe.

Scoop out the melon with a melon baller (you will need two balls for each skewer).

Cut the prosciutto in half lengthwise.

Fold each half of the prosciutto.

Wrap the prosciutto strips around a bocconcini ball.

Assemble the skewers and arrange them on a serving platter.

To make the pupils, cut the closed end of a black olive.

Slice a bocconcini and use a metal straw to cut out the 'highlights'.

Top the pupils and highlights onto the wrapped cheese and prosciutto to make the mozzarella eyeballs.

Sprinkle with sea salt.

Drizzle with olive oil and balsamic glaze when you are ready to serve.