Chilled Melon & Prosciutto Skewers

Prosciutto e melone is a classic Italian antipasto of cool sweet melon and salty cured ham. These chilled skewers add mozzarella pearls and basil for a no-cook brunch bite that stays refreshing on a warm table.

Serves 6 · 25 min prep

Estimate for one serving

• 210 cal
• 12g protein
• 14g carbs
• 12g fat
• 2.3g fiber

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Ingredients

• 1/2 medium cantaloupe
• 1/2 medium honeydew melon
• 6 oz thinly sliced 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 freshly cracked black pepper
• 1/4 tsp flaky sea salt
• 18 6-inch wooden skewers

Instructions

1. 1Chill the melons thoroughly so the skewers stay refreshing on a warm brunch table. Halve, seed, and cut the cantaloupe and honeydew into 1-inch cubes that will sit neatly on short skewers.
2. 2Pat the mozzarella pearls dry so the skewers do not get watery. Tear or fold each prosciutto slice into ribbon-like pieces that can weave between the fruit without tearing.
3. 3Build each skewer by alternating a cantaloupe cube, a folded prosciutto ribbon, a mozzarella pearl, a basil leaf, and a honeydew cube, repeating the pattern once if the skewer length allows. Aim for colorful contrast on every stick.
4. 4Arrange the finished skewers in a single layer on a chilled platter or sheet pan lined with parchment. Cover loosely and refrigerate at least 20 minutes and up to 4 hours so they are icy-cold when guests arrive.
5. 5Just before serving, drizzle the platter lightly with olive oil and balsamic glaze in thin ribbons. Finish with cracked black pepper and a sparse sprinkle of flaky sea salt.
6. 6Set out as a grab-and-go brunch board alongside coffee or a pitcher drink so hosts can mingle. Encourage guests to eat in one or two bites while the melon is still cold and the prosciutto silky.