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A long plate of melon bamboo skewers on a table beside daffodils in glass vases..
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5 from 1 vote

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
Assembly20 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: International
Diet: Low Salt
Servings: 20 skewers
Calories: 97kcal

Equipment

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.

Notes

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.

Nutrition

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