Elegant Prosciutto Melon Skewers

This classic prosciutto and melon skewer recipe brings together sweet, juicy melon with delicate, salty prosciutto for an elegant appetizer that requires minimal effort. I first created these for a summer garden party and watched as guests kept returning to the platter until every last skewer disappeared.

I originally served these at a Valentine's Day dinner, and they've become our standard appetizer for romantic evenings. The combination looks so sophisticated yet requires almost no culinary skill.

Ingredients

• Fresh cantaloupe or honeydew melon cubes Provides natural sweetness and juicy texture. Look for melons that feel heavy for their size and have a sweet aroma at the stem end.
• Thinly sliced prosciutto The salt and rich umami flavor perfectly balances the sweet melon. Ask your deli counter to slice it paper-thin.
• Fresh basil leaves Optional but adds a fragrant herbal note that elevates the entire dish. Choose bright green leaves without any browning.
• Wooden or metal skewers Small cocktail skewers work best for easy handling. Soak wooden ones in water for 30 minutes if preparing in advance.
• Extra virgin olive oil A light drizzle adds richness and helps meld the flavors. Use a high-quality oil with fruity notes.
• Balsamic glaze Optional but creates a beautiful flavor contrast. Look for a thick, syrupy consistency.

Step-by-Step Instructions

Prepare the Melon

Using a sharp knife, cut the melon in half and scoop out the seeds. Remove the rind and cut the flesh into 1-inch cubes, ensuring each piece is roughly the same size for even presentation and easy eating. A melon baller also works beautifully if you prefer rounded shapes.

Cut the Prosciutto

Gently separate the prosciutto slices and cut each slice in half lengthwise, creating long strips that will fold nicely onto the skewers. Handle the prosciutto delicately as it tears easily. If the slices are sticking together, use the back of a knife to gently separate them.

Assemble the Skewers

Take each wooden skewer and thread it first with a melon cube, then fold a piece of prosciutto accordion-style and slide it onto the skewer. If using basil, add a leaf between the melon and prosciutto. Continue alternating ingredients until each skewer has 2-3 pieces of melon and prosciutto.

Final Presentation

Arrange the skewers in a circular pattern on a serving platter, slightly overlapping for a beautiful presentation. For extra flavor, lightly drizzle with high-quality olive oil and a touch of balsamic glaze just before serving. Chill for 15 minutes before serving for the best taste experience.

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The secret to elevating this simple appetizer is selecting perfectly ripe melon. I once made these with an underripe cantaloupe and the difference was remarkable. Wait until your melon has a sweet fragrance and slight give when pressed at the stem end for the best flavor pairing with the salty prosciutto.

Seasonal Variations

Summer preparations shine with sweet, in-season cantaloupe or honeydew for maximum flavor. During warmer months, I often add a small ball of fresh mozzarella to each skewer for an extra creamy element.

When melons aren't at their peak in winter, consider substituting with ripe pears or figs, which pair equally well with prosciutto. The earthiness of these winter fruits creates a more sophisticated flavor profile appropriate for holiday gatherings.

For special occasions like Valentine's Day, use a heart-shaped cookie cutter to form melon pieces into romantic shapes before skewering them with the prosciutto.

Serving Suggestions

Arrange your skewers in a circular pattern on a white platter for a stunning color contrast that highlights the vibrant melon and pink prosciutto. The visual appeal makes these perfect for grazing tables or buffet settings.

For a complete antipasto spread, serve alongside olives, various cheeses, and crusty bread. A chilled glass of Prosecco or crisp white wine complements these skewers beautifully, enhancing both the sweet and savory elements.

Consider serving with small dishes of honey and cracked black pepper on the side, allowing guests to customize their flavor experience by adding a drizzle of sweetness or a touch of spice.

Storage Tips

These skewers are best enjoyed fresh, but you can prepare them up to 4 hours before serving. Cover with plastic wrap and refrigerate until ready to serve. The melon may release some juice as it sits, so drain any excess liquid from the platter before presenting.

If you need to prepare further in advance, keep the cut melon and prosciutto separate in airtight containers in the refrigerator and assemble the skewers just before your guests arrive for the freshest presentation.

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Commonly Asked Questions

→ What type of melon works best for these skewers?

Both cantaloupe and honeydew melons work excellently for these skewers. Choose a ripe, sweet melon that's firm enough to hold its shape when cut into cubes. For the best flavor contrast with the salty prosciutto, the melon should be perfectly ripe and juicy.

→ Can I prepare these skewers in advance?

Yes, you can prepare these skewers up to 3-4 hours in advance. Keep them refrigerated and covered loosely with plastic wrap until ready to serve. For the freshest presentation, add any basil leaves and drizzles of olive oil or balsamic vinegar just before serving.

→ What can I serve alongside prosciutto and melon skewers?

These skewers pair beautifully with other Italian-inspired appetizers like bruschetta, olives, and a selection of cheeses. For a Valentine's Day spread, consider serving alongside champagne or prosecco. They also complement other finger foods on an appetizer board or grazing table.

→ How should I store leftover skewers?

Leftover skewers can be stored in an airtight container in the refrigerator for up to 24 hours. However, they're best enjoyed fresh, as the melon may release moisture over time and the prosciutto might become soggy when stored.

→ Can I add other ingredients to these skewers?

Absolutely! While the classic pairing is simple, you can enhance these skewers with small mozzarella balls, fresh mint instead of basil, a drizzle of honey, or even a sprinkle of black pepper. Some variations include adding fig slices or wrapping the melon completely in prosciutto before skewering.

→ What size should I cut the melon for the perfect bite?

Aim for 1-inch cubes of melon for the ideal single bite. This size balances well with a small fold of prosciutto. If the melon pieces are too large, they can be unwieldy to eat, while pieces that are too small might not provide enough sweet contrast to the salty prosciutto.