prosciutto, melon and mozzarella skewers stacked on a plate.
Appetizers, Mediterranean diet

Prosciutto and melon skewers

5 comments

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.

prosciutto, melon and mozzarella skewers stacked on a plate.
Prosciutto and melon skewers

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.

A plate of rolled proscuitto, mozzarella balls and cantaloupe wedges showing ingredients.
Quality ingredients make these appetizers taste great

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.

 

A large platter of prosciutto and melon skewers ready for a party
Platter perfect and ready for final touches

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.

A small plate of six appetizer bites of prosciutto, cantaloupe, mozzarella and basil drizzled in balsamic glaze.

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.

Happy cooking!
Michelle

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.

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Colavita Balsamic Glace
100% Natural Bamboo Toothpicks – Kitchen Essential

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
  • toothpicks
  1. 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.
  2. Lightly roll up the prosciutto slices. Do not roll too tight. Cut the rolls into thirds. Use one small piece of prosciutto per appetizer.
  3. Cut the cherry sized fresh mozzarella pieces in half. Use one half per appetizer.
  4. Gently cut ribbons (chiffonade) of basil. Use one small basil piece per appetizer.
  5. 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.
  6. Arrange the skewers on a platter or plate. Just before serving, drizzle balsamic glaze over the appetizers and along edges of the plate. Serve.

This recipe is courtesy of northwestspoon.com. If you tried this recipe, please come back and leave a comment about your experience at northwestspoon.com. Sign up for our email newsletter. Don’t miss a recipe!

The quantities suggested in this recipe will make about 24 skewers.

 

5 Comments

  1. Love prosciutto e melone, makes me think of summer. So refreshing and salty at the same time. Though I am very traditional about mozzarella and I still haven’t come around to combining it with balsamic vinegar. I have seen it so many times now that I think I am the only one left in the planet

     
    • Hi Laura, Ha! Yes, I love the balsamic glaze on this. I love it on a Caprese salad too once in a while. I think we even received it in Italy in restaurants once in a while like that. 🙂 Thank you for visiting.

       
  2. One of my favorite appetizers, so juicy and delicious!

     
  3. I love the balsamic glaze you have added! What a wonderful flavor combination! And they are so pretty! I have lots of company coming for the holidays, I think I’ll make these! They would be great to prepare ahead, too. Right?

     
    • Hi Beth, Thank you for visiting. Yes, you can make these somewhat ahead of your event. Basil doesn’t like being in the fridge too long. It is best to store basil on your kitchen counter in a glass with a little water. But, I think you can get away with making these the day before, covering with plastic wrap and storing in the fridge.

       

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