Melon & Prosciutto Skewers
Juicy, sweet melon wrapped in delicate ribbons of salty prosciutto, threaded onto skewers for an effortless appetizer. This Italian-inspired classic balances cool freshness with savory depth — ready in minutes with no cooking required.
For 4 servings
- prep · ~5 min
Prepare the melon.
Cut the cantaloupe in half and scoop out the seeds. Slice into wedges, remove the rind, and cut the flesh into 16 even 1‑inch cubes.
- prep · ~1 min
Halve the prosciutto.
Lay the prosciutto slices flat on a cutting board and cut each slice lengthwise into two long ribbons.
- prep · ~2 min
Rinse and pluck the basil leaves.
Pick 16 small, whole basil leaves. Rinse gently and pat completely dry so they don't wilt on the skewers.
- assemble · ~5 min
Assemble the skewers.
1.Thread a melon cube, a basil leaf, and a bocconcini ball onto each skewer.2.Wrap a prosciutto ribbon around the melon-and-mozzarella stack, tucking the ends behind the skewer.3.Repeat to make 8 skewers, each with 2 melon cubes and 2 cheese balls. - garnish · ~1 min
Drizzle, season, and serve.
Arrange the skewers on a platter. Drizzle very lightly with extra virgin olive oil and balsamic vinegar. Finish with a pinch of flaky sea salt and a crack of black pepper. Serve immediately at room temperature.
TIPDon't drizzle too early — the melon releases water and the prosciutto can become limp. Dress just before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a ripe but firm cantaloupe; soft melon will fall apart on the skewer.
- 2Wrap the prosciutto snugly around the melon and mozzarella so it stays in place.
- 3Pat the basil leaves completely dry to prevent them from turning dark and slimy.
- 4Assemble skewers up to 2 hours ahead and refrigerate, then drizzle just before serving.
- 5For the best texture, bring the skewers to room temperature for 10 minutes before serving.
- 6Use bocconcini that are roughly the same size as the melon cubes for even bites.
Adapt it for your goals.
Sweet-melon swap
Replace cantaloupe with honeydew or Galia melon for a milder, greener sweetness; the dish stays equally refreshing.
burrata upgradeBurrata upgrade
Swap bocconcini for small pieces of burrata for an ultra-creamy, decadent mouthfeel.
herb twistHerb twist
Use mint leaves instead of basil for a cooler, brighter flavor that pairs especially well with honeydew.
no cheeseNo-cheese
Omit the mozzarella and add a thin slice of cucumber or a small pickled onion for crunch and tang — great for dairy-free diets.
Why this is on our healthy list.
Hydration from Melon
Cantaloupe is over 90% water, helping with hydration and providing a natural source of vitamins A and C.
Quality Protein in Prosciutto
Prosciutto offers a concentrated source of lean protein, which supports muscle maintenance and satiety.
Calcium from Mozzarella
Fresh mozzarella contributes calcium for bone health, along with casein protein that digests slowly.
Frequently asked questions
It's not recommended — the melon releases moisture and the prosciutto can become soggy. Prep ingredients up to one day ahead, but assemble and dress just before serving.
