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Prosciutto melon mozzarella skewers on a plate drizzled with balsamic glaze.
AGT Editorial Team

Prosciutto Melon & Mozzarella Skewers (w/ Balsamic Glaze)

5 from 5 votes
Proscuitto melon skewers are ideal to serve in the spring, summer or early fall. They're sweet, salty & creamy and always a party hit.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 8 people
Course: Appetizer, Snack
Cuisine: Italian
Calories: 184
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 lb. cantaloupe melon
  • 5-6 oz. Prosciutto, thinly sliced
  • 10-12 oz. marinated mozzarella balls (approx. 16-20)
  • 16-20 fresh basil leaves, smaller in size
  • 1-2 tablespoon balsamic vinegar glaze

Equipment

  • Small skewers/toothpicks

Method
 

  1. Cut your cantaloupe into small cubes that are about 1" wide. You can also use the larger side of a melon baller. You want about 20 cubes/balls.
  2. Tear/rip your prosciutto into small pieces/strips.
  3. Start skewering by adding one basil leaf, followed by one mozzarella ball, then your prosciutto, lastly your melon.
    *When adding your prosciutto, use your own judgement. Make sure to fold/roll the prosciutto before skewering so it holds.
  4. To make your skewers stand up, make sure the melon has one flat end. You can trim it if needed before skewering.
    Melon with prosciutto and mozzarella skewers on a plate.
  5. Drizzle your balsamic vinegar over top each skewer to your liking. Serve chilled.

Video

Notes

*You can use Serrano ham or any prosciutto you can find however purchasing the best prosciutto, freshest mozzarella and in-season melon will ensure your skewers are the BEST they can be!
I don't recommend substituting regular balsamic vinegar for the glaze. If you only have the vinegar and want to make your own balsamic glaze, you can follow that recipe.
Make your skewers 1-2 days in advance and cover with plastic wrap.