Chilled Melon & Prosciutto Skewers

Serves 6 · 25 min prep

Ingredients

• 1/2 medium cantaloupe
• 1/2 medium honeydew melon
• 6 oz prosciutto
• 8 oz fresh mozzarella pearls
• 1/2 cup fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 18 wooden appetizer skewers

Instructions

1. 1Chill the melons thoroughly so the finished skewers stay refreshing on a warm patio or brunch buffet.
2. 2Halve melons, scoop out seeds, and cut flesh into 1-inch cubes that will sit securely on short skewers.
3. 3Pat mozzarella pearls dry with paper towels so oil and glaze cling better and the skewers do not drip excessively.
4. 4Tear prosciutto into ribbons roughly the length of two melon cubes so each piece can fold elegantly without overwhelming the fruit.
5. 5Thread each skewer in a repeating pattern: melon cube, folded prosciutto, mozzarella pearl, basil leaf, and a second melon cube for balance.
6. 6Arrange finished skewers in a single layer on a chilled platter; cover loosely and refrigerate up to 2 hours if making ahead.
7. 7Just before serving, drizzle lightly with olive oil and balsamic glaze in thin ribbons so flavors stay bright, not soggy.
8. 8Finish with flaky salt and cracked pepper, then set out as a grab-and-go brunch starter guests can nibble while coffee and hot dishes finish.
9. 9Keep a small bowl of extra glaze nearby for dipping and refresh the platter with ice packs underneath if hosting outdoors in heat.