Cantaloupe Prosciutto Skewers
Sweet, juicy cantaloupe paired with salty prosciutto and creamy fresh mozzarella on a stick. A classic Italian combination turned into an elegant no-cook appetizer that comes together in 15 minutes. Drizzled with a simple balsamic glaze and finished with fresh basil, these skewers are the perfect summer party bite.
For 4 servings
- prep
Prepare the cantaloupe and mozzarella.
1.Halve the cantaloupe, scoop out seeds, and cut flesh into 16 evenly-sized bite-sized cubes.2.Drain fresh mozzarella balls (ciliegine) or cut a large ball into 8 equal cubes.3.Gently pat mozzarella dry with a paper towel so the skewers stay neat.TIPChoose a cantaloupe that yields slightly to thumb pressure at the stem end but still feels firm — overripe melon will slide off the skewer. - mix · ~4 min
Make the balsamic glaze.
1.Pour balsamic vinegar and honey into a small saucepan over medium heat.2.Bring to a gentle simmer and cook until reduced by half and slightly syrupy (3–4 minutes).3.Remove from heat and let cool — it will thicken further as it cools.TIPWatch the glaze closely in the last minute — balsamic can go from reduced to burnt very quickly. It should coat the back of a spoon. - assemble
Assemble the skewers.
1.Take a wooden skewer and thread on a cantaloupe cube, followed by a folded slice of prosciutto, a mozzarella cube, and a basil leaf.2.Repeat with another cantaloupe cube, prosciutto slice, mozzarella cube, and finish with one more basil leaf.3.Build all 8 skewers following the same pattern.TIPFold the prosciutto into a loose ribbon rather than piercing it flat — this creates height and makes each bite more tender. - garnish
Drizzle and season the skewers.
1.Arrange the finished skewers on a serving platter.2.Drizzle lightly with extra virgin olive oil and the cooled balsamic glaze.3.Finish with a tiny pinch of salt and a crack of black pepper over everything.TIPDrizzle the glaze right before serving so the cantaloupe stays bright and the prosciutto doesn't become sticky. - serve
Serve immediately at room temperature.
These skewers are best enjoyed within 30 minutes of assembly while the melon is cool and the cheese is soft. If making ahead, prep the components and assemble just before guests arrive.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pick a cantaloupe that is fragrant at the stem end but still firm so cubes hold their shape on the skewer.
- 2Pat the mozzarella dry with paper towels to prevent excess moisture from making the skewers soggy.
- 3Fold prosciutto into loose ribbons instead of piercing it flat for a more tender bite and better texture.
- 4Watch the balsamic glaze closely as it reduces; it can burn in seconds once it thickens.
- 5Drizzle the glaze and olive oil right before serving so the cantaloupe stays vibrant and the prosciutto doesn't get sticky.
- 6Assemble skewers no more than 30 minutes ahead to keep the melon cool and the cheese soft.
Adapt it for your goals.
Peach & Burrata
Substitute ripe but firm peach slices for cantaloupe and swap fresh mozzarella for creamy burrata. The peach’s floral notes pair beautifully with prosciutto and basil.
Watermelon & FetaWatermelon & Feta
Replace cantaloupe with seedless watermelon cubes and use feta cheese instead of mozzarella. This brings a salty-briney contrast that’s popular in Mediterranean summers.
Grilled VersionGrilled Version
Grill the cantaloupe cubes for 1–2 minutes per side for a smoky caramelized flavor. Build skewers as directed, then finish with a squeeze of fresh lemon juice instead of balsamic.
No Cook VeganNo-Cook Vegan
Omit prosciutto and mozzarella. Use firm ripe cantaloupe, marinated artichoke hearts, and basil; drizzle with balsamic glaze made with maple syrup instead of honey.
Spicy KickSpicy Kick
Add a thin slice of fresh jalapeño or a pinch of red pepper flakes between the prosciutto and mozzarella for a subtle heat that balances the sweet melon.
Why this is on our healthy list.
Rich in Vitamin C
Cantaloupe is an excellent source of vitamin C, which supports immune function and skin health, especially when eaten fresh and uncooked.
Good Source of Calcium
Fresh mozzarella provides calcium for strong bones and teeth, and its moderate fat content helps absorb fat-soluble vitamins from the melon.
High-Quality Protein
Prosciutto and mozzarella together offer complete protein, making these skewers more satisfying than a fruit-only appetizer.
Low in Added Sugar
The sweetness comes naturally from the cantaloupe with only a small amount of honey in the glaze, keeping added sugars minimal.
Frequently asked questions
You can prep the cantaloupe cubes, drain mozzarella, make the glaze, and tear prosciutto up to 24 hours ahead. Assemble skewers no more than 30 minutes before serving for best texture.
