Name: Prosciutto Wrapped Melon Skewers
Prep time: 20 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 medium Ripe Cantaloupe; 6 ounces Prosciutto di Parma; 8 ounces Fresh Mozzarella Pearls; 1 bunch Fresh Mint Leaves; 2 tablespoons Balsamic Glaze; 24 pieces Bamboo Skewers or Toothpicks

"These sophisticated skewers elevate the classic Italian 'Prosciutto e Melone' into a portable, party-ready appetizer. Succulent, ripe cantaloupe is paired with salty, paper-thin cured ham and fresh mozzarella pearls for a refreshing flavor explosion."

Ingredients

Qty	Item
1 medium 1 kg	Ripe Cantaloupe
6 ounces 170 g	Prosciutto di Parma
8 ounces 225 g	Fresh Mozzarella Pearls
1 bunch 15 g	Fresh Mint Leaves
2 tablespoons 30 ml	Balsamic Glaze
24 pieces 24 pcs	Bamboo Skewers or Toothpicks

How to Make Prosciutto Wrapped Melon Skewers

Prepare the melon by halving it, removing the seeds, and using a melon baller to create 24 spheres. Alternatively, peel the melon and cut into 1-inch cubes.

Slice the prosciutto strips lengthwise into ribbons roughly 1-inch wide.

Drain the mozzarella pearls and pat them dry with a paper towel.

Assemble the skewers by threading one fresh mint leaf onto a toothpick, followed by a mozzarella pearl.

Gently fold a ribbon of prosciutto accordion-style and thread it onto the skewer.

Finish by piercing a melon ball, ensuring the components are snug but not squashed.

Arrange the skewers on a chilled serving platter.

Right before serving, drizzle the skewers lightly with balsamic glaze.

·
Select a cantaloupe that feels heavy for its size and smells sweet at the blossom end for maximum flavor.
·
Keep the prosciutto chilled until the very moment you are ready to thread it; it is much easier to handle when cold.
·
If making for a crowd, use a variety of melons like honeydew and cantaloupe for a beautiful color contrast on the plate.
·
Do not apply the balsamic glaze until the moment of serving to prevent it from bleeding into the cheese.

Frequently Asked Questions

Can I make these skewers in advance?

Yes, you can assemble them up to 4 hours in advance. Keep them covered in the refrigerator and wait to drizzle the balsamic glaze until serving.

What is the best type of melon to use?

Cantaloupe is traditional, but honeydew, Galia, or even Crenshaw melons work beautifully with the salty prosciutto.

Can I substitute the mozzarella?

Yes, small cubes of sharp provolone or even a mild feta can provide a different but delicious flavor profile.

How do I make my own balsamic glaze?

Simmer 1 cup of balsamic vinegar in a small saucepan over medium-low heat for 15-20 minutes until it reduces by half and coats the back of a spoon.

Video Tutorials

Easy and Tasty Prosciutto Wrapped Cantaloupe Recipe - Eat Simple Food

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