Melon and Prosciutto Skewers
This summery snack or appetizer is made of fresh cantaloupe skewered together with prosciutto, basil, and bocconcini, then drizzled with balsamic glaze. It is cool, refreshing, and delicious.
Servings: 15 skewers
Equipment
- Melon baller or small cookie scoop
Ingredients
- 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
Instructions
- 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.