These Melon Prosciutto Skewers combine sweet cantaloupe and fragrant Galia melon with soft bocconcini and delicate prosciutto roses to create a light, elegant appetizer. They are quick to assemble and perfect for summer gatherings, picnics, or as a colorful starter for a dinner party. Serve them plain or dress them with a drizzle of aged balsamic or a bright herb pesto for an extra layer of flavor.
These skewers are versatile: pair them with a balsamic glaze and a light sprinkle of sea salt for a sweet-and-savory finish, or add a spoonful of minty basil pesto for a fresher, herb-forward bite. If you prefer a plated presentation, arrange the components over a bed of peppery arugula and drizzle with a simple olive oil vinaigrette.
If you like a more substantial salad, skip threading the ingredients and toss the melon balls, bocconcini, and torn prosciutto over fresh arugula or mixed greens. Finish with a splash of olive oil, a few drops of balsamic, and a scattering of torn basil leaves for a beautiful, effortless salad.
Recipe Tip
If you don’t have a melon baller, simply cube the fruit into evenly sized pieces. Cutting the fruit into similar sizes helps the skewers look balanced and makes them easier to eat.
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Melon Prosciutto Skewers
25 mins
0 mins
25 mins
Equipment
-
melon baller or small spoon
-
wooden or bamboo skewers
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small knife and cutting board
Ingredients
- 1 cantaloupe
- 1 Galia melon (or similar honeyed melon)
- 5 slices prosciutto (or Serrano), halved lengthwise
- Fresh basil leaves (or fresh mint), for layering and garnish
- 10 bocconcini (small mozzarella balls)
- Optional: aged balsamic vinegar, sea salt, or basil pesto for finishing
Instructions
- Slice off the top and bottom of the cantaloupe so it sits flat. If using a melon baller, scoop out even balls from the fruit; otherwise, cut the flesh into uniform cubes. Transfer to a bowl and chill until ready to assemble.
- Repeat the same process with the Galia melon, creating balls or cubes that match the size of the cantaloupe pieces.
- Halve each prosciutto slice lengthwise to create narrower strips. Fold each strip over twice to build some thickness so the prosciutto is easier to shape.
- Gently twist and coil the folded prosciutto to form a small rose shape. Secure the base by tucking the end under, or place the rose onto a skewer during assembly so it stays in place.
- To assemble: thread a bocconcini onto the skewer first, add a prosciutto rose, then a basil leaf, followed by a cantaloupe ball or cube. Add another basil leaf, then finish with a Galia melon ball or cube. Repeat until all ingredients are used.
- Arrange the finished skewers on a serving platter. Finish with a light drizzle of aged balsamic vinegar or a spoonful of herb pesto. Sprinkle with flaky sea salt if desired.
- Serve immediately or keep chilled for up to an hour before serving to maintain the fresh texture of the melon and cheese.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.