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Prosciutto Melon Skewer

Author Julia Day


  • 1 3-4 oz package prosciutto
  • 1 cantaloupe
  • 8 oz mozzarella
  • 1-2 oz fresh basil leaves
  • olive oil and balsamic glaze (or high quality aged balsamic vinegar) for drizzling


  • Cut melon in half. Use a melon baller to scoop out tiny circles of melon, or cut into 1/2" cubes if you do not have a melon baller.
  • Cut or tear prosciutto into quarters
  • Cut mozzarella into 1/2" cubes
  • Skewer in layers of basil leaves, prosciutto, melon and mozzarella. Repeat once more for each skewer.
  • Drizzle the entire batch with olive oil and balsamic glaze or vinegar.