Name: Melon Prosciutto Skewers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 skewers
Cuisine: American
Ingredients: 1 cup balsamic vinegar; 2 tablespoons brown sugar; 1 ripe cantaloupe; 6 ounces thinly-sliced prosciutto; 8 ounces mozzarella balls; 24 fresh basil leaves; 1 lemon; black pepper

From the Cook

1/4

Melon Prosciutto Skewers

Sunday Table Verified

Ingredients

Warning0 allergens identified

Instructions

Visit Blog

Balsamic Glaze

Combine the balsamic vinegar and brown sugar in a small saucepan. Bring the mixture to a simmer over medium-low heat, stirring constantly until the sugar is dissolved.

Simmer the balsamic glaze for about 8-12 minutes, until it's syrupy and coats the back of a wood spoon. Stir it often to prevent burning. Remove the pan from the heat and let the glaze cool completely. It will continue to thicken as it cools.

Melon Prosciutto Skewers

Wash the cantaloupe very well in cool water and then pat it dry. Slice the melon in half and scrape out the seeds with a big spoon. Discard the seeds. Then, using a melon baller, scoop out at least 48 melon balls.

Next, cut the prosciutto slices into 24 long strips. Loosely roll each strip, or fold the strips back and forth in an accordion pattern for the "bow-tie" look in the photos.

Thread one melon ball, a prosciutto roll, a mozzarella ball, a rolled up basil leaf, and another melon ball on each skewer. You should have about 24 skewers total.

Place the skewers on a serving platter. Drizzle with lemon juice and balsamic glaze. Garnish with lemon zest and black pepper, to taste. Enjoy!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Chill Your Components 🧊
Refrigerate the mozzarella balls, cantaloupe, and prosciutto for at least 30 minutes before assembling to keep flavors crisp and prevent the cheese from becoming too soft on warm skewers.
Score the Cantaloupe 🔪
Cut melon pieces with a slight angle or score the surface to help the prosciutto adhere better and create more visual appeal on your skewers.
Balsamic Reduction Technique ✨
Simmer balsamic vinegar with brown sugar on low heat for 5-7 minutes until syrupy, then cool completely before drizzling—this concentrated glaze adds sophisticated depth without overwhelming the delicate flavors.
Prosciutto Wrapping Method 🎀
Tear prosciutto into smaller pieces rather than using whole slices, making it easier to wrap around melon and mozzarella while preventing overly salty bites.
Assemble Just Before Serving 🕐
Build your skewers no more than 30 minutes before service to prevent the mozzarella from softening and the basil from oxidizing, maintaining optimal texture and vibrant color.