The saltiness of prosciutto and the natural sweetness of melon are a delicious combination. These prosciutto and melon skewers are easy to prepare, low-carb and gluten-free. They are a great passed appetizer at a holiday party or make a simple starter for dinner and drinks with friends. Jump to recipe
In this appetizer, little stacks of fresh cantaloupe, prosciutto di parma, fresh mozzarella and basil are skewered with a toothpick and then drizzled with balsamic glaze. Each prosciutto and melon skewer provides a satisfying burst of fresh flavors and delightful textures.
I love all the components of these prosciutto and melon skewers. I’d be quite happy just snacking away at each of these items. What makes these simple appetizers so delicious are the amazing quality ingredients. And I love that they are easy and quick to prepare. These little bites bring back fond memories for me from living in Southern Italy. I was first introduced to the wonderful pairing of “prosciutto di parma e melone” (prosciutto and melon) as an appetizer while living there. The natural sweetness of ripe cantaloupe balances the saltiness of the prosciutto.
Appetizers that stack up:
I found it easiest to simply cut the cantaloupe into bite-sized wedges. This provides a nice base. The next layer is a piece of prosciutto. I found it best to lightly roll up each strip of prosciutto and cut them into thirds. Be careful not to roll the prosciutto up too tightly. The next layer is a soft fresh mozzarella cheese called “ciliegine” from Bel Gioioso. This means “cherries” in Italian. The mozzarella is like small “cherry-sized” pieces. I decided to cut these in half so that my ingredients would go further and the skewers wouldn’t be too large of a mouthful. Finally, a little sprig of fragrant basil sits on top and each one is held together with a toothpick. If you are bringing these tasty bites to a party, I recommend adding the drizzle of balsamic glaze just before serving for a cleaner and fresher presentation.
I think you’ll enjoy these delicious prosciutto and melon skewers. You can’t go wrong with the fine ingredients and classic flavor combinations in this wonderful little appetizer. Give them a try and let me know what you think in the comments below.
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Where to buy these ingredients:
I have found all of these fresh ingredients at finer NW grocery stores such as QFC, Whole Foods, Trader Joe’s and Safeway. A great place to buy prosciutto di parma and cilegne mozzarella in larger quantities if you need to create a large platter of passed appetizers is Costco. Online shopping links below.
Prosciutto and melon skewers
The saltiness of prosciutto and the natural sweetness of melon are a delicious combination. These prosciutto and melon skewers are easy to prepare, low-carb and gluten-free. They make a great passed appetizer at a holiday party or work as a simple starter for dinner and drinks with friends.
- 1 medium sized canteloupe
- 6 oz prosciutto di parma slices 1 package
- 1 container Bel Gioioso Fresh Mozzarella "ciliegine" cherry size
- 1 handful fresh basil
- balsamic glaze
Cut the cantaloupe into slices. Remove seeds and outer skin. Cut the slices into bite-sized wedges or triangles. You'll need one cantaloupe wedge per appetizer. You'll usually have plenty of cantaloupe left over.
Lightly roll up the prosciutto slices. Do not roll too tight. Cut the rolls into thirds. Use one small piece of prosciutto per appetizer.
Cut the cherry sized fresh mozzarella pieces in half. Use one half per appetizer.
Gently cut ribbons (chiffonade) of basil. Use one small basil piece per appetizer.
Stack the appetizers beginning with cantaloupe on the bottom, prosciutto, mozzarella and basil. Skewer the stack with a toothpick down the center. Continue this process until you have 24-25 appetizers.
Arrange the skewers on a platter or plate. Just before serving, drizzle balsamic glaze over the appetizers and along edges of the plate. Serve.
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The quantities suggested in this recipe will make about 24 skewers.