The Easiest Melon Prosciutto Skewers
Iconic prosciutto e melon gets a handheld glow up in this recipe for melon prosciutto skewers! With mozzarella, basil, balsamic glaze, and a little lemon, this appetizer is refreshing, salty, creamy, and comes together in minutes. It just tastes like summer, y’know?
Hello from the Oregon coast! This week, I’m closing my laptop, leaving my camera in its bag, and enjoying some much-needed vacation. If you need me, well, don’t. 🤪 I’ll be too busy sipping Pinot Noir, walking along chilly beaches, picking blueberries, and hunting down Sasquatch.
However, I did want to leave you with this little number before I officially take off! I originally learned about prosciutto e melon when I was in culinary school and then I tried the real deal when I visited Italy a few years later. If you’ve never had it, prosciutto e melon is just cantaloupe wrapped in thin slices of cured ham. The combo of juicy melon and salty ham is simply unreal.
But lately, I’ve been loving the skewer version because it’s just so easy and you can add other goodies like mozzarella and basil. I also like to switch things up and finish the skewers with a little lemon zest for a tart, citrusy, floral note.
This recipe has been getting me through the heatwave with other summer favorites like grilled corn ribs and juicy bruschetta on garlic crostini. Just whip up a batch of tri tip steak bites or 5-ingredient burrata & prosciutto crostini, pour some wine, and enjoy summer entertaining at its best.
Picking a good cantaloupe
The cantaloupe can really make or break this recipe. If you pick a bad one, this app will be crunchy and flavorless and boring. To find a good one, look for a cantaloupe that is nice and yellow-orange. If it’s green, that means it’s underripe. Then, look for blossom end of the cantaloupe, also called the “button”. Give it a smell. If it smells fruity, it’ll be nice and juicy! If it doesn’t have a smell, leave it behind. It needs more time to ripen.
If cantaloupe is out of season, try replacing it with grapes or figs instead!
3 easy steps
If you don’t have a melon baller, don’t stress! You can totally just cut the cantaloupe into cubes instead.
Make this recipe in advance
These skewers hold up pretty well in the fridge, so feel free to make them ahead of time! The only thing is that the melon will dry out a bit, so you don’t want to make them days before your party or BBQ. I would prep them 6-8 hours before serving, or the night before at most. Then, garnish the skewers right before serving!
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15-Minute Melon Prosciutto Skewers
Ingredients
Balsamic Glaze
- 1 cup balsamic vinegar (240 milliliters)
- 2 Tablespoons brown sugar, packed (28 grams)
Melon Prosciutto Skewers
- 1 ripe cantaloupe
- 6 ounces thinly-sliced prosciutto (170 grams)
- 8 ounces mozzarella balls, preferably Ciliegine, drained (226 grams)
- 24 fresh basil leaves
- 1 lemon, zested & juiced
- Freshly-cracked black pepper, to taste
Equipment
- Skewers or cocktail picks
Instructions
Balsamic Glaze
- Combine the balsamic vinegar and brown sugar in a small saucepan. Bring the mixture to a simmer over medium-low heat, stirring constantly until the sugar is dissolved.
- Simmer the balsamic glaze for about 8-12 minutes, until it's syrupy and coats the back of a wood spoon. Stir it often to prevent burning. Remove the pan from the heat and let the glaze cool completely. It will continue to thicken as it cools.
Melon Prosciutto Skewers
- Wash the cantaloupe very well in cool water and then pat it dry. Slice the melon in half and scrape out the seeds with a big spoon. Discard the seeds. Then, using a melon baller, scoop out at least 48 melon balls. (Don't worry if they aren't perfectly round.)
- Next, cut the prosciutto slices into 24 long strips. Loosely roll each strip, or fold the strips back and forth in an accordion pattern for the "bow-tie" look in the photos.
- Thread one melon ball, a prosciutto roll, a mozzarella ball, a rolled up basil leaf, and another melon ball on each skewer. You should have about 24 skewers total.
- Place the skewers on a serving platter. Drizzle with lemon juice and balsamic glaze. Garnish with lemon zest and black pepper, to taste. Enjoy!
