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.
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.