Melon and Prosciutto Skewers

5 from 6 votes

Melon and Prosciutto Skewers recipe. This is an Italian appetizer that is quick and easy using melon balls, bocconcini and prosciutto!

Prep Time15

Cook Time0

Total Time15

Course: Appetizer

Cuisine: Italian

Keyword: melon, mozarella, proscuitto

Servings:

Calories: 83.44kcal

Cut your rockmelon in half, discard the seeds and use your melon baller to make melon balls.
Repeat the above step with your honeydew melon
Drain the bocconcini Note 3 and place in a bowl
Use a knife to cut the proscuitto into sections (about 3 per slice), remove rind and discard Note 4
Place the prepared fruit, meat and cheese in bowls side by side. Take a skewer and start pushing a melon ball onto the skewer, then fold some proscuitto and push it onto the skewer, followed by the cheese, finish with another melon ball
Serve on a platter with balsamic vinegar or glaze and honey. Sprinkle some fresh herbs like rosemary around for a festive touch.

Note 1 this will be in the fridge section with the cheese in a small tub. The weight will be greater ie 355 grams to allow for the liquid. There will be 200 grams of cheese in a small tub.
Note 2 for plating use rosemary or another herb for presentation. If it is Christmas time, rosemary is perfect. You can also use basil or mint. A pop of colour is all you need.
Note 3 don't rinse the cheese, it is perfect to use as it is from the tub.
Note 4 the rind of the proscuitto is thin and hard to fold and skewer, pull it away from the thicker meat that is easy to skewer and discard as you go
Note 5 rockmelon, cantaloupe and sweet melon are all names for the same fruit.