Super Easy Melon Prosciutto Skewers
These Melon Prosciutto Skewers are a real treat, where sweet melon meets salty prosciutto, making a perfect pair. I like to add a basil leaf for a hint of freshness and finish them with a drizzle of balsamic glaze for that extra zing. They’re so easy to make and are always a hit at parties, especially during the holidays!
Cantaloupe or Honeydew Melon: The melon adds a sweet, juicy flavor to the skewers. You can also use watermelon for a different, but equally delicious, sweetness. Prosciutto: This brings a savory and slightly salty contrast to the sweet melon. Feel free to substitute with thinly sliced ham or even smoked salmon for a different twist. Fresh Basil Leaves: Basil adds a fresh, aromatic touch to each skewer. If basil isn’t your thing, or you just don’t have it on hand, mint or arugula can be great alternatives, offering a similar fresh burst of flavor. Balsamic Glaze: This drizzle adds a sweet and tangy finish that ties all the flavors together beautifully. You can make your own balsamic glaze using my recipe here.
To whip up these Melon Prosciutto Skewers, start by halving a ripe melon and scooping out the seeds. Then, use a melon baller or a small spoon to create juicy melon balls. Next, slice your prosciutto into thin strips and fold each piece to match the size of the melon balls. Place a fresh basil leaf between the melon and the folded prosciutto, and thread them onto a toothpick or small skewer. As a final touch, arrange the skewers on a serving platter and drizzle them with balsamic glaze right before serving for a burst of flavor.
Storage
These Melon Prosciutto Skewers are best enjoyed fresh. If you do have leftovers or need to prep ahead, you can store the skewers in an airtight container in the refrigerator for up to 2 days. Keep in mind, the fresher, the better, especially to maintain the texture and flavor of the melon and prosciutto. I wouldn’t recommend it for this dish. Freezing can significantly alter the texture of the melon and prosciutto, and the thawing process could result in a less than desirable consistency and wateriness.
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