Prosciutto & Melon Skewers

Prosciutto and melon skewers is a show-stopping Italian antipasto that’s incredibly easy to make.

In a nutshell, it’s the same winning combination of cured raw Italian pork meat prosciutto crudo that has sweet and savory flavor paired with refreshing, juicy and sweet cantaloupe melon.

During summer time, thinly sliced prosciutto wrapped around cantaloupe wedges is one of the staple appetizers that can even be a light meal all on its own.

You don’t even need a recipe to make it! The most important thing is choosing the right ingredients and the right prosciutto cut.

With these skewers we’ll take classic prosciutto and melon appetizer to the next level.

Ingredients

• Prosciutto – strictly prosciutto crudo (uncooked dry-cured Italian prosciutto) should be used. If you can find, Prosciutto di Parma or San Daniele prosciutto are the best types for this recipe. But what is even more important is the cut! For prosciutto and melon appetizer you should have prosciutto cut into paper-thin slices. If placed against light you could almost see through it.
  Only with super thin slices like this you’ll be able to balance sweet and savory flavors of prosciutto and melon appetizer.
  Another advantage is that with thin cut like this you’ll be able to get more slices per ounce and will end with excellent looking and tasting dish.
• Melon – technically you can use any kind of melon for this recipe. Its sweetness is what matters the most. However if you can choose give preference to cantaloupe melon. It has a slightly different flavor profile, plus bright orange color makes it the perfect pairing for prosciutto crudo.
  Cantaloupe melon is also essential for presentation of this skewers.
• Mozzarella Perls – fresh mozzarella pearls or fresh mozzarella balls cut in cubes make a great add-on to prosciutto and melon skewers, both in terms of color and in terms of flavor.
• Fresh Basil Leaves – fresh basil leaves are essential to complete prosciutto and melon skewers. Their bright green color compliments and contrasts all the other colors on the plate. Plus it’s the perfect pair for mozzarella pearl on your skewer. Choose basil leaves that are more or less of the same size as your mozzarella pearls and avoid huge leaves of the perfect visual balance.
• For serving: 9-10 inch and 5-inch kabob/ BBQ skewers. Bamboo skewers with the paddle are the best. Cocktails skewers are not recommended since they will not be able to hold heavy melon as good as heavy bamboo skewers.
  You can choose to use same size skewers but I highly recommend to use a mix or long and short ones to create a pleasing to the eye effect of layers as you see on the pictures.

How To Make Prosciutto & Melon Skewers

Melon prosciutto skewers can be made a few hours in advance and kept with the fridge cover with a plastic wrap or aluminum foil until ready to serve.

Prepare All The Ingredients

Start by washing and drying cantaloupe with a paper towel. 

Cut it in half and scoop out the seeds.

Save one half for decoration where you’ll stack the skewers into.

Using a simple melon baller scoop out melon balls and set aside.

EXTRA TIP: If you don’t have a melon baller you can cut cantaloup in cubes roughly of the same size or a mozzarella pearl.

If you have extra large pieces of prosciutto cut them in the diagonal.

Drain mozzarella pearls from excess liquid.

Tap basil leaves with damp cloth to remove any dust. Don’t wash them.

Assemble

Place the half of the cantaloupe you have set aside on a serving dish.

EXTRA TIP: If you prefer you can layer the dish with fresh arugula, spinach or other salad green to place the melon on.

Using 5 and 10 inch kabob skewers stack ingredients starting with those you want to be on the top.

We’ll start with basil leaf and a melon ball, followed by prosciutto and mozzarella pearl and so on.

EXTRA TIP: gently fold each prosciutto slice creating a kind of an accordion fold trying not to squeeze it. This way you’ll great a perfect look and bite.

You can finish with mozzarella pearl or melon ball (which I prefer) if you have still space on the skewer.

As you finish each skewer stick it into the cantaloupe half.

EXTRA TIP: If needed, you can also scoop out the melon balls from the half you’re using for decoration. Just make sure you don’t scoop too close the edges so it can still hold the shape.

Serve immediately or store in the fridge for a few hours before serving.

More Prosciutto Appetizer To Try

• Prosciutto and Fresh Fig Bites  – another perfect sweet and savory combination that takes only a few minutes to make.
• Peach Burrata Salad With Prosciutto Roses – irresistible grilled peaches with prosciutto and burrata pairing that’s made in heaven.

Full Recipe

Prosciutto & Melon Skewers {Easy & Delicious Italian Antipasto}

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Sweet juicy melon paired with salty cured prosciutto meat and mozzarella bites for extra color and flavor are simply irresistable

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Prep Time10 minutes mins

Course: Appetizer

Cuisine: Italian

Servings: 4 – 6 servings

Ingredients

• ▢ 10-12 oz Prosciutto Crudo , super thin slices
• ▢ 1 medium size cantaloupe
• ▢ 10-12 oz Mozzarella Pearls
• ▢ Fresh basil leaves

• 6 9-10 inch skewers
• 6 5-inch skewers

Instructions

Prepare All The Ingredients

• Start by washing and drying cantaloupe with a paper towel.

  Cut it in half and scoop out the seeds.

  Save one half for decoration where you’ll stack the skewers into.
• Using a simple melon baller scoop out melon balls and set aside.
• If you have extra large pieces of prosciutto cut them in the diagonal.
• Drain mozzarella pearls from excess liquid.
• Tap basil leaves with damp cloth to remove any dust. Don’t wash them.

Assemble

• Place the half of the cantaloupe you have set aside on a serving dish.
• Using 5 and 10 inch kabob skewers stack ingredients starting with those you want to be on the top.

  We’ll start with basil leaf and a melon ball, followed by prosciutto and mozzarella pearl and so on.

  You can finish with mozzarella pearl or melon ball (which I prefer) if you have still space on the skewer.
• As you finish each skewer stick it into the cantaloupe half.
• Serve immediately or store in the fridge for a few hours before serving.

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Buon Appetito!