Summer Melon with Fig and Proscuitto Fruit Cup

1 honeydew melon, peeled, seeded, and cut into medium dice

1 cantaloupe, peeled, seeded, and cut into medium dice

1/2 pound prosciutto di Parma, julienned

1 bunch opal basil, micro leaves picked

4 black figs, trimmed and quartered

1/4 pound rocket

1/4 cup Tuscan extra virgin olive oil

1 (4-ounce) block ricotta salata, shaved, for garnish

1 tablespoon chile flakes, for garnish