15-Minute 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 summertime!
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!
Notes
Feel free to use store-bought balsamic glaze instead of making your own.
If you don't have a melon baller, you can totally just cut the cantaloupe into cubes instead.
It's important to use a really good melon in this recipe. If cantaloupe is out of season, try replacing it with grapes or figs instead! You can also swap the cantaloupe for other melons like watermelon or honeydew.
Serving: 1skewer, Calories: 64kcal, Carbohydrates: 2g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 12mg, Sodium: 110mg, Potassium: 40mg, Sugar: 1g, Vitamin C: 1mg, Calcium: 50mg
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