Food By Maria

7 Toss tomatoes and cantaloupe balls or pieces in a medium bowl with a pinch of salt and drizzle of vinegar and oil. Toss to coat and set aside.
0 Line a baking sheet with parchment paper and set aside.Mix together slightly softened goat cheese with crumbled feta, minced basil, pepper and garlic. Scoop heaping tablespoonfuls, about 16 of them and roll into balls (if the goat cheese is a little too sticky, wet your hands with cold water). Set on the parchment lined baking sheet. 
1 To each ball, wrap with a piece of prosciutto, slightly overlapping as you go until one full piece of prosciutto is wrapped around each goat cheese ball. Place all wrapped goat cheese balls the parchment lined baking sheet. Freeze for 20 minutes - don’t skip this step or the balls may fall apart when frying!
2 After the goat cheese balls have been frozen for 20 minutes, add the avocado or grapeseed oil to a medium sized pot, about 1 ½ – 2 inches and heat over medium heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles or use a thermometer to measure (about 350F).
3 While the oil is heating, place a plate lined with a paper towel aside for cooked goat cheese balls.
4 Carefully drop 1-2 balls at a time into the oil, frying for about 30-40 seconds until prosciutto is just crispy. Be careful when adding the balls to the oil as it's hot and can spray slightly when the prosciutto hits the oil. Use a slotted spoon to remove the balls and set on the paper towel lined plate. Repeat until all of them have been fried.
5 If you find the prosciutto is getting too dark in colour, turn the heat down a bit.
6 Once all of the balls have been fried, make the appetizer skewers by placing a prosciutto ball on an appetizer skewer followed by a piece of fresh basil, one tomato and one piece of cantaloupe. Repeat with all skewers until you've used all ingredients. Serve immediately!