Prosciutto Melon Skewers

These Prosciutto Melon Skewers disappear fast every time I make them. They’re sweet, salty, creamy, and fresh. Basically the perfect no-cook appetizer bite.

Why You’ll Love This Recipe

These Melon and Prosciutto Skewers look fancy but take barely any effort. Just five fresh ingredients, no cooking, and they come together in about 15 minutes.

Sweet cantaloupe, salty prosciutto, creamy mozzarella, and fresh basil is the perfect summer combo. The drizzle of balsamic glaze really brightens it all up.

To save time, I like to cut the cantaloupe into even, bite-sized cubes instead of using a melon baller. Make sure it’s a ripe but firm melon so it keeps its shape. 

Cantaloupe appetizer bites are perfect for summer parties, book clubs, BBQs, or any time you want to make something easy that still feels impressive. You can make them a few hours ahead, they hold up well on a platter, and people always ask for them again.

Need more appetizer inspiration? Try these Tortellini Caprese Skewers or these Smoked Salmon Cucumber Bites. 

Ingredients

• Cantaloupe: The key here is picking a ripe but firm melon, so it holds its shape on the skewer. I prefer cutting it into cubes. It’s faster than using a melon baller and stacks more evenly. Here’s how to pick the perfect melon. 
• Prosciutto: Thinly sliced Italian prosciutto adds that salty, savory bite. I like to tear and fold it for a better texture and presentation.
• Basil: Fresh basil leaves are a must. 
• Mozzarella: I use ciliegine (small mozzarella balls), just make sure to drain them well so the skewers don’t get soggy. You could also cut a regular-sized mozzarella ball into chunks. Swap in goat cheese or a dairy-free option if needed.
• Balsamic Glaze: You’ll finish with a quick drizzle of balsamic glaze. Wait until just before serving for the best texture and presentation. You can substitute balsamic vinegar, but it won’t be as sweet.

*The full ingredient list with amounts is in the recipe card below.

How to Make Melon Prosciutto Skewers

1. Thread a cantaloupe cube, a piece of prosciutto, basil leaf, and mozzarella ball onto each skewer.
2. Arrange on a serving plate and drizzle with balsamic glaze just before serving.
3. Serve and enjoy.

Expert Tips

• Use a ripe but firm cantaloupe. If it’s too soft, it won’t hold up on the skewer. If it’s underripe, it won’t be sweet enough. Look for one that feels heavy for its size and gives slightly at the stem end.
• Cut everything to similar sizes. Even, bite-sized pieces make the skewers easier to assemble and eat. No awkward bites here!
• Tear and fold the prosciutto. Wrapping it tightly can make the skewers slippery or hard to eat. A little fold adds texture and looks prettier on a platter.
• Drain the mozzarella well. Pat them dry if needed; too much moisture can make the skewers soggy, especially if you’re assembling them ahead of time.
• Wait to drizzle the balsamic glaze. Add it right before serving so it doesn’t soak into the cheese or basil.

Variations

• Mix up the melon: Swap the cantaloupe for honeydew or watermelon, just be gentle when threading watermelon since it’s a little softer.
• Use mint instead of basil: Fresh mint gives the skewers a lighter, slightly sweeter vibe.
• Add a little heat: Drizzle with hot honey instead of balsamic glaze for a sweet and spicy combo.
• Try different cheese: Goat cheese or feta works well here too. Just cut it into small cubes or form mini scoops so it holds its shape.
• Make it vegetarian: Skip the prosciutto and double up on melon and mozzarella, or add cucumber for a fresh crunch.

Serving Suggestions

These skewers are perfect for summer parties, BBQs, potlucks, or book clubs. They’re easy to prep, simple to serve, and always a hit.

Add them to a snack board alongside cheese, crackers, olives, and fresh fruit for the perfect spread. Or serve them on their own as a light, fresh appetizer that looks impressive.

They’re even great for meal prep snacks or a light lunch.

Make Ahead and Storage

Make Ahead: These skewers are best served the same day, but you can assemble them a few hours in advance. Cover tightly and refrigerate until you’re ready to serve. Wait to drizzle the balsamic glaze until right before serving so the skewers stay fresh and don’t get soggy.

Storage: Leftovers will still taste great the next day, though the texture is best when fresh. Store in an airtight container in the refrigerator for up to 2 days.

Frequently Asked Questions (FAQ’s)

More Appetizer Recipes

• Greek Yogurt French Onion Dip
• Peach and Heirloom Tomato Caprese
• BLT Sliders

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