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
For best flavor, use a very ripe but still firm melon so the pieces don’t collapse on the skewers, and let the melon and mozzarella come slightly toward room temperature before serving to enhance sweetness and creaminess. Wrap or fold the prosciutto loosely so it looks generous and doesn’t chew too densely in one bite, and avoid over-salting since prosciutto is already salty. If making ahead, assemble the skewers and add oil, balsamic, and salt just before serving to keep the basil vibrant and the prosciutto from turning too soft; you can also vary the flavor by swapping basil for mint or adding a small cube of cucumber or a grape tomato to each skewer.
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