These lovely prosciutto and melon skewers also include ciliegine (fresh mozzarella balls) and tiny leaves of mint. With only 5 ingredients, they’re the easiest, prettiest appetizers or side dish for a colorful brunch, baby shower or Mother’s day breakfast.
I’m a big fan of prosciutto and melon at brunch parties. As appetizers, I like to serve them in stacked melon disks with prosciutto roses on top, and for my St. Patrick’s day brunch, I like to stack them with Dubliner cheese.
When I have a large crowd and want to serve them like a side dish, I serve melon balled on bamboo skewers like these. They look so elegant and can be assembled the night before the party! All you have to do is remove them from a sealed container, stack and serve.
Ingredient Notes
Cantaloupe & Honeydew – I love using more than 1 melon when I serve these. They look so colorful. I would also recommend including watermelon too, if you want them to look EXTRA colorful!
Ciliegine – These are delicious, cherry-sized mozzarella balls. You’ll usually find them over in the fancy cheese section of your food store with fresh mozzarella.
Prosciutto – Be sure to choose a prosciutto that comes separated by wax paper or plastic sheets. If the pieces are stuck together, you’ll have a very difficult time cutting and rolling it into roses.
Mint – You’re only using the tiniest leaves in a bunch, so choose one that has the tiniest leaves that you can see.
How to Make This Recipe – Step by Step
1. Ball 1 cantaloupe until you have 1-2 cups of balled melon.
2. Ball 1 honeydew until you have 1-2 cups of balled melon.
3. Carefully peel away a slice of prosciutto from a 5 oz. package. Use kitchen scissors to cut it in half.
4. Fold over one slice, and carefully roll it into a rose. Continue with the full package of prosciutto.
5. Add 1 ball of cantaloupe to a bamboo skewer, then a prosciutto rose, then one more melon ball.
6. Do the same with honeydew…
7. And the same with 8 oz. ciliegine. Repeat until you run out of melon balls and cheese.
8. Evenly stack skewers on a plate and place tiny mint leaves on either side of the prosciutto roses on top. Refrigerate and cover with cellophane or serve right away.
Recipe Notes
You can make these skewers a whole 24 hours before serving, as long as they’re stored in a container with a lid, and refrigerated.
They can stay out on a table (unrefrigerated) for an hour before getting a little sticky and unfresh.
If you’re not sure where to find pretty bamboo skewers like mine, I found them on Amazon.
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More Spring Recipe Inspiration
Prosciutto and Melon Skewers
Equipment
- 1 melon baller
- 1 pair of kitchen scissors
- 20 bamboo skewers
Ingredients
- 1 cantaloupe
- 1 honeydew
- 5 oz. prosciutto
- 8 oz. ciliegine
- 20 small mint leaves
Instructions
- Ball 1 cantaloupe and 1 honeydew until you have 1-2 cups of balled melon, each.
- Carefully peel away a slice of prosciutto from a 5 oz. package. Use kitchen scissors to cut it in half. Fold over one slice, and carefully roll it into a rose. Continue with the full package of prosciutto.
- Add 1 ball of cantaloupe to a bamboo skewer, then a prosciutto rose, then one more melon ball. Do the same with honeydew, and the same with 8 oz. ciliegine. Repeat until you run out of melon balls and cheese.
- Evenly stack skewers on a plate and place tiny mint leaves on either side of the prosciutto roses on top. Refrigerate and cover with cellophane or serve right away.
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