There’s something about a platter of melon prosciutto skewers that instantly brightens the room.
Picture pale green and sunset-orange melon cubes, beaded with cold droplets, wrapped in silky ribbons of salty prosciutto and maybe a glint of fresh basil. It’s a revitalizing, no-cook bite—light, elegant, and ready in about 15 minutes.
These skewers are perfect for easy entertaining, warm-weather gatherings, or those moments when you need something impressive but have zero time to fuss.
They’ve saved me more than once—like the evening friends dropped by unexpectedly and all I’d was a ripe melon, a pack of prosciutto, and some toothpicks.
Ten minutes later, we were clinking glasses and snacking like I’d planned it for days. Ideal for beginners, busy hosts, and anyone who loves simple, fresh flavors that feel a little bit special.
Ready to bring this dish to life?
Why You’ll Love It
- Delivers sweet-salty contrast from ripe melon, silky prosciutto, creamy mozzarella
- Impresses guests with elegant presentation yet needs only 15 minutes prep
- Adapts easily with herbs, tomatoes, or different melons and cheeses
- Travels well for potlucks, picnics, and make-ahead entertaining
- Feels light yet satisfying, perfect as a starter or snack
Ingredients
- 1 medium cantaloupe melon, ripe, seeded and peeled — choose very ripe but still firm for best sweetness
- 12 slices prosciutto, thinly sliced — look for good-quality Italian prosciutto, not overly thick
- 120 g fresh mozzarella balls (bocconcini), small — drain well so skewers don’t get watery
- 12 leaves fresh basil, medium — pick unbruised leaves for bright flavor and color
- 1 tbsp extra-virgin olive oil — use a fruity, good-quality oil for drizzling
- 1 tsp balsamic glaze — a thick, syrupy glaze clings nicely to the skewers
- 1 pinch black pepper, freshly ground — crack just before serving for aroma
- 1 pinch flaky sea salt (optional) — add sparingly since prosciutto is already salty
Step-by-Step Method
Prep the Melon
Peel and seed the cantaloupe, then cut it into bite-sized cubes. Alternatively, use a melon baller to scoop 20–24 even melon balls. Aim for similar sizes so the skewers look neat and balance well. Keep pieces firm, not mushy, to hold their shape. Set the prepared melon aside on a tray.
Slice the Prosciutto
Lay each slice of prosciutto flat on the cutting board. Slice lengthwise into 2–3 long strips, depending on the width of each slice. Keep the strips loose instead of tightly rolled so they look generous and tender.
Separate the strips slightly to prevent sticking together when threading onto skewers.
Dry the Mozzarella
Remove the small mozzarella balls from their liquid and place them on a paper towel–lined plate. Gently pat dry on all sides to remove excess moisture. This prevents the skewers from becoming watery and keeps the texture pleasantly soft, not slippery.
Let the mozzarella sit briefly while you prepare the basil and skewers.
Prepare Basil and Skewers
Rinse the basil leaves quickly under cool water and pat them completely dry. Keep the leaves whole for a pretty presentation and better flavor. Arrange basil, melon, prosciutto strips, and mozzarella near your workspace.
Lay out the wooden skewers or toothpicks so assembling goes smoothly and quickly.
Thread the Ingredients
Take one skewer and start by threading on a piece of melon. Add a loosely folded strip of prosciutto next, then a basil leaf, followed by a mozzarella ball. Push the ingredients gently toward the top, leaving a little space at the end for handling.
Adjust the order if desired but keep consistent for a tidy look.
Assemble All Skewers
Repeat the threading process with the remaining ingredients until all skewers are assembled. Aim for similar proportions on each skewer so servings feel equal. Arrange the finished skewers neatly on a serving platter in rows or a circular pattern.
Leave slight gaps between them to make drizzling and serving easier.
Drizzle and Season
Lightly drizzle extra-virgin olive oil over the skewers, moving your hand back and forth for even coverage. Add a thin ribbon of balsamic glaze on top, avoiding big puddles. Finish with a small pinch of freshly ground black pepper and optional flaky sea salt.
Remember prosciutto is salty, so season gently.
Chill Briefly or Serve
Serve the skewers immediately at cool room temperature for the best flavor. If needed, cover the platter loosely and refrigerate for up to one hour.
Add a final quick drizzle of oil or glaze just before presenting if they look dry. Bring them out a few minutes before serving so flavors fully shine.
Ingredient Swaps
- Melon: Swap cantaloupe with honeydew or watermelon; use firm, ripe fruit so it stays on the skewer.
- Prosciutto: For a budget option use thinly sliced country ham or speck; for a pescatarian twist try smoked salmon; for vegetarian, skip meat and add marinated grilled zucchini or olives.
- Mozzarella: Replace with feta cubes, halloumi (pan‑seared and cooled), or a firm goat cheese; for dairy-free, use a plant-based “mozzarella” or omit cheese and add extra melon.
- Basil: Substitute fresh mint, arugula, or baby spinach if basil isn’t available.
- Balsamic glaze: Use a drizzle of regular balsamic vinegar, honey, or pomegranate molasses if glaze is hard to find.
You Must Know
- Avoid overripe melon that feels very soft at the stem end; choose one that smells sweet but feels springy, not mushy, so cubes/balls hold on the skewer without cracking or leaking juices all over the platter.
- Troubleshoot soggy skewers by drying ingredients: pat mozzarella dry for at least 30–60 seconds on paper towel and lightly blot melon too; this keeps liquid from diluting the olive oil and balsamic so flavors stay concentrated.
- Make-Ahead up to 4 hours by storing skewers covered in the fridge without oil, balsamic, or salt, then bringing them out 10–15 minutes before serving and seasoning right before guests arrive and basil stays bright and prosciutto doesn’t go limp.
- Flavor Boost for mild melon or mozzarella: add 2–3 extra grinds of black pepper per plate and a slightly heavier balsamic drizzle (about ½–1 tsp per 6–8 skewers), which sharpens sweetness and makes the cheese taste richer.
- Swap basil and cantaloupe when needed: use mint with cantaloupe or basil with honeydew, and keep the total garnish to 1 small leaf per skewer so the herb aroma supports, not overwhelms, the delicate prosciutto and melon.
Serving Tips
- Arrange skewers in a circular fan on a white platter for color contrast.
- Serve alongside chilled Prosecco, rosé, or a light Pinot Grigio.
- Pair with a simple arugula salad dressed in lemon and olive oil.
- Add a small bowl of mixed olives and marcona almonds for an Italian-style appetizer spread.
- For parties, stand skewers upright in a halved, foil-covered melon for easy grabbing.
Storage & Make-Ahead
Melon prosciutto skewers are best within 1 day.
Assemble up to 4 hours ahead, cover tightly, and refrigerate; drizzle oil, balsamic, and add salt just before serving.
For ideal texture, let sit 10 minutes at room temperature before serving.
This dish doesn’t freeze well; freezing damages melon and mozzarella.
Reheating
Melon prosciutto skewers are best served chilled; reheating isn’t recommended.
If slightly chilled too long, briefly bring to room temperature—avoid microwave, oven, or stovetop to prevent melting, drying, and tough prosciutto.
Italian Aperitivo Platter Tradition
Often, when I picture an Italian aperitivo platter, I imagine that gentle moment before dinner when friends drift in, glasses clink softly, and the table fills with small, beautiful bites meant for lingering. I don’t rush this scene; I let it unfold slowly, like the way you’d tear a piece of prosciutto.
What I love most is how the platter tells a story in textures and colors. Typically, I’ll think in simple building blocks:
- Something salty and savory (cured meats, olives).
- Something creamy (cheeses, usually in different ages).
- Something fresh and juicy (seasonal fruit or tomatoes).
- Something crunchy (grissini, rustic bread, or nuts).
When those four elements balance, the whole table exhales, and conversation loosens.
Final Thoughts
Give these Melon Prosciutto Skewers a try and see how quickly they disappear from the plate!
Feel free to tweak the flavors with different herbs or a splash of your favorite balsamic to make the recipe your own.
Frequently Asked Questions
Can I Safely Serve These Skewers at a Buffet Without Refrigeration for Hours?
No, you really shouldn’t leave them out for hours. I’d keep them chilled, then set them out for at most two hours—mozzarella and prosciutto warm fast, turning soft, weepy, and potentially unsafe.
How Do I Adapt This Recipe for Guests With Pork Restrictions?
You can simply swap the prosciutto, and I’d offer you two platters: one with smoked turkey or beef bresaola ribbons, another vegetarian with marinated tofu or grilled zucchini, all still glossy with oil, basil, and balsamic.
Are There Kid-Friendly Variations That Reduce the Saltiness of Prosciutto?
Yes—I’d swap some prosciutto for mild turkey ham or leave a few skewers meatless. I’d drizzle less glaze, skip extra salt, and tell kids they’re “sweet melon wands” to make them inviting.
What Wine or Nonalcoholic Drink Pairs Best With These Skewers?
I’d pour you a chilled Prosecco or crisp Pinot Grigio; their bubbles and citrus lift each bite. If you’d rather skip alcohol, I’d mix sparkling water with peach nectar and lime—bright, soft, and wonderfully revitalizing.
How Can I Scale This Recipe Accurately for a Large Party or Catering?
You can scale it by multiplying each ingredient by your guest count divided by four; I picture big trays, so I prep melon and cheese ahead, then assemble skewers fresh so everything tastes bright and juicy.
Melon Prosciutto Skewers
Equipment
- 1 Cutting board
- 1 Chef's knife
- 1 melon baller or small spoon
- 1 20–24 wooden skewers or toothpicks
- 1 serving platter
Ingredients
- 1 medium cantaloupe melon ripe; seeded and peeled
- 12 slices prosciutto thinly sliced
- 120 gram fresh mozzarella balls bocconcini; small
- 12 leaves fresh basil medium
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon balsamic glaze
- 1 pinch black pepper freshly ground
- 1 pinch flaky sea salt optional
Instructions
- Cut the peeled, seeded cantaloupe into bite-sized cubes or use a melon baller to form 20–24 melon balls.
- Cut each slice of prosciutto lengthwise into 2–3 long strips, depending on width.
- Pat the mozzarella balls dry with a paper towel so they do not make the skewers watery.
- Thread one piece of melon onto a skewer, followed by a folded strip of prosciutto, a basil leaf, and a mozzarella ball.
- Repeat threading until all skewers are assembled, arranging them neatly on the serving platter.
- Drizzle the skewers lightly with extra-virgin olive oil and a thin ribbon of balsamic glaze.
- Season the skewers with a small pinch of freshly ground black pepper and flaky sea salt if desired.
- Serve immediately or refrigerate, covered, for up to 1 hour before serving.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
