1 cup Fig Infused Dark Balsamic
3 cups cantaloupe, cut into cubes
3 cups honeydew melon, cut into cubes
3 cups watermelon, cut into cubes
1 cup fresh basil leaves
3 cups mini mozzarella balls
Pinch of Pepe e Aglio
Pinch of Fleur de Sel
Place balsamic in a medium saucepan and simmer over medium heat. Cook for 10 minutes, stirring occasionally, or until the balsamic has reduced by half. Remove from the heat and set aside to cool at room temperature.
Thread the cantaloupe, honeydew, watermelon, basil leaves, and mozzarella onto bamboo skewers, alternating layers to place a basil leaf and a little ball of mozzarella between the melon.
Place the skewers on a serving platter and drizzle with the reduced balsamic. Sprinkle with Pepe e Aglio and salt before serving.