Add balsamic vinegar and pure maple syrup to a small pot. Bring to a boil over medium high heat.
Once boiling, reduce heat to medium low to a simmer. Simmer for about 10 minutes, until balsamic vinegar mixture has reduced by half and coats the back of a spoon. Let cool completely.
While the balsamic glaze is cooking, halve the cantaloupe and scoop out the seeds. Using a melon baller, scoop out 48 small balls of cantaloupe.
To assemble, layer the ingredients on the small wooden skewer in the following order: cantaloupe, mozzarella ball, prosciutto, basil, cantaloupe. Repeat until you have 24 small skewers, or until the mozzarella runs out.
Drizzle the balsamic glaze over the skewers before serving. Serve and enjoy!