These melon and prosciutto skewers are the perfect summer snack or appetizer. They are made with fresh cantaloupe skewered together with prosciutto, basil, and bocconcini, then drizzled with balsamic glaze. It's healthy, refreshing, and delicious.
These Melon and Prosciutto Skewers scream summer! With fresh ripe cantaloupe, salty prosciutto, fragrant basil, and creamy bocconcini, topped with a tangy balsamic glaze - this is the perfect appetizer or snack to cool down with and share.
Not to mention it can be made in just 10 minutes with 5 ingredients and is gluten-free. Talk about awesome! Can't wait to make these Melon and Prosciutto Skewers? Keep reading to learn all the tips and tricks.
Why You'll Love This Recipe
- It's healthy. Made with fresh, real ingredients, this recipe is both tasty and good for you.
- It's simple. Made with just 5 ingredients in 10 minutes, nothing gets better than easy prep.
- It's shareable. Easy to share with your friends and family; everyone can grab a skewer (or 2!)
Here is everything you'll need to make these Melon and Prosciutto Skewers:
The great thing about this recipe is that it comes together with just a few simple ingredients in only 10 minutes! A few notes on the ingredients...
- Small wooden skewers: The skewers you can see in the images here were approximately 4" long. If you're using longer skewers, you could double up on the ingredients per skewer.
- Cantaloupe: Melon is so fresh this time of the year. Feel free to pick up a whole one so you have leftovers, but my grocery store sells pre-halved melons. Half of a medium-size cantaloupe is plenty for about 15 small skewers.
- Prosciutto: Use your favourite deli brand, just ensure that it either says gluten-free on the package, or the ingredients are just pork and salt.
- Fresh basil: There's just something so special about fresh basil. Find the freshest bunch you can get at the store, or better yet, your garden!
- Mini bocconcini mozzarella: The ones seen in these images are called "mini mini bocconcini" (yes, 2 mini's). But any small pearl size will work. If you have bigger skewers, you may want to scale up.
- Balsamic glaze: In my opinion this takes the recipe up 1000 notches, but it's totally optional if you're not into balsamic glaze. You can purchase a bottle at the grocery store, or learn how to make it in this post on my site.
Step by Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(1) Use a melon baller or small ice cream scoop to scoop the flesh of the cantaloupe into small spheres. Place in a bowl to prep for assembly. If you don't have a tool like this, you can absolutely just slice the cantaloupe into cubes.
(2) Prep the other ingredients and assemble! I like to layer in the order seen here: cantaloupe, prosciutto, basil, bocconcini. If you're using longer skewers (these ones are about 4"), then you can double up on the ingredients per skewer!
Note: I like to fold the prosciutto in half lengthwise, then keep folding it until I have a little square. This makes it super easy to skewer. I also fold large basil leaves in half to skewer.
(3) Place the Melon and Prosciutto Skewers into a serving dish. Store in the fridge until ready to serve. They will be best if you prep the skewers the day you plan to serve them. Just before ready to serve, drizzle with balsamic glaze. Serve cold and enjoy!
Serving & Storage
Melon and Prosciutto Skewers are best served on the day they are made. They can be prepped and assembled ahead of time, then stored in the fridge until ready to serve.
Drizzle with balsamic glaze just before ready to serve. Or, leave the drizzling up to the guests if some may not enjoy balsamic vinegar.
Any leftovers can also be stored in the fridge for up to 1 additional day.
- Use your muscles when scooping the cantaloupe. You may really have to dig to get that perfect sphere shape.
- Fold the prosciutto and basil leaves for nice presentation. Fold the prosciutto in half lengthwise, then fold until you have a small square. This will keep it neat for easy skewering.
- Store in the fridge right until serving. These are best served cold and refreshing.
- Save the balsamic drizzle for just before serving. Or leave it as optional so your guests can drizzle their own skewer if they wish!
Frequently Asked Questions
Sure. Simply omit the bocconcini for a dairy-free skewer. You may then want to add an additional piece of melon to fill up the skewer.
You could make these skewers vegetarian by omitting the prosciutto, but to be vegan you'd have to omit the prosciutto and bocconcini. For vegan skewers, I'd recommend adding another melon like honeydew, so you'd have a melon-basil skewer with balsamic glaze.
Use a small ice cream scoop to obtain the cantaloupe spheres. Or, you could simply chop the cantaloupe into cubes to skewer.
And there you have it, a refreshing summertime appetizer or snack that is perfect to share with your friends and family. Not to mention it's gluten-free and made in just 10 minutes with 5 ingredients. Enjoy!
Have you made these Melon and Prosciutto Skewers? I'd very much appreciate it if you leave a comment below and tag me on instagram @livglutenfree!
More Appetizers You'll Love
Melon and Prosciutto Skewers
- Melon baller or small cookie scoop
- 15 small skewers, mine in the photos were about 4" long
- ½ medium-sized cantaloupe
- 150 g prosciutto
- 1 bunch fresh basil
- 1 package mini bocconcini mozzarella, the type seen in the images are called "mini mini bocconcini" - good for small skewers
- Use a melon baller or small ice cream scoop to scoop out the cantaloupe flesh into small spheres. Place in a bowl. (If you don't have a tool to scoop the cantaloupe into balls, slicing it into cubes will work as well.)
- Layer the ingredients on the skewers to your liking. I like to do: cantaloupe, prosciutto, basil, bocconcini. Feel free to repeat if you have longer skewers. To skewer the prosciutto, I fold a slice in half lengthwise, then keep folding it until I have a small square. I also fold any large basil leaves in half.
- Place your skewers on a serving dish when done. Store in the fridge until ready to serve. Drizzle with balsamic glaze (optional but recommended) and serve.
- Enjoy! Best served on the day they are made, but leftovers can be stored in the fridge for up to 1 more day.