Melon and Prosciutto Skewers {Easy & Delicious Italian Antipasto}

Melon and prosciutto skewers, close up view.

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Melon and Prosciutto Skewers {Easy & Delicious Italian Antipasto}

Melon and prosciutto skewers is an easy, show-stopping appetizer that is sure to impress your guests. Sweet juicy melon paired with salty cured prosciutto meat and mozzarella bites for extra color and flavor are simply irresistible.

Prep Time10

Course: Appetizer

Cuisine: Italian

Servings:

Calories: 409kcal

Author: Svi

Equipment

6 9-10 inch skewers
6 5-inch skewers

Ingredients

12 oz Prosciutto crudo , super thin slices, 300-340 grams
1 cantaloupe , medium size
12 oz Mozzarella pearls bocconcini or baby mozzarella balls, 300-340 grams
Fresh basil leaves

Instructions

Prepare All The Ingredients

Start by washing and drying cantaloupe with a paper towel.
Cut it in half and scoop out the seeds.
Save one half for decoration where you’ll stack the skewers into.
Using a simple melon baller scoop out melon balls and set aside.
If you have extra large pieces of prosciutto cut them in the diagonal.
Drain mozzarella pearls from excess liquid.
Tap basil leaves with damp cloth to remove any dust. Don’t wash them.

Assemble

Place the half of the cantaloupe you have set aside on a serving dish.
Using 5 and 10 inch kabob skewers stack ingredients starting with those you want to be on the top.
We’ll start with basil leaf and a melon ball, followed by prosciutto and mozzarella pearl and so on.
You can finish with mozzarella pearl or melon ball (which I prefer) if you have still space on the skewer.
As you finish each skewer stick it into the cantaloupe half.
Serve immediately or store in the fridge for a few hours before serving.

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