Prosciutto and Melon Skewers
With only 5 ingredients, they’re the easiest, prettiest appetizers or side dish for a colorful brunch, baby shower or mother’s day breakfast.
Prep Time30 minutes mins
Assembly20 minutes mins
Total Time50 minutes mins
Course: Side Dish
Cuisine: International
Diet: Low Salt
Servings: 20 skewers
Calories: 97kcal
- 1 cantaloupe
- 1 honeydew
- 5 oz. prosciutto
- 8 oz. ciliegine
- 20 small mint leaves
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.
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.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.
Serving: 1skewer | Calories: 97kcal | Carbohydrates: 9g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 138mg | Potassium: 218mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1087IU | Vitamin C: 15mg | Calcium: 66mg | Iron: 0.3mg