Pour balsamic vinegar and maple syrup into a saucepan. Simmer over low heat without covering until the liquid has reduced by half (about 10 minutes). Let cool.
Cut the melon into cubes.
On 12 mini-skewers of bamboo, prick a cube of melon, a bocconcini, and basil leaf. Repeat.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!