On a cuttng board, carefully cut your cantaloupe in half and remove the seeds with a spoon. Using a melon baller, scoop out as many balls of Cantaloupe you can get without cutting into the rind of the cantaloup. Place balled melon into a bowl and finish cleaning out the interior of the cantaloupe so you have a smooth bowl-like shape.
To your bowl with the melon, add you mini mozzarella balls, proscuitto, and basil leaves. Toss to distribute evenly.
Add your olive oil and white balsamic vinegar to the mix and toss gently to combine.
Place the salad into the cantaloupe halves and serve.