Cantaloupe prosciutto mozzarella skewers are one of those appetizers that look more involved than they are. Everything gets threaded onto a small skewer in the same order and finished with a balsamic glaze reduction. No cooking, no heating, no complicated prep.
Cantaloupe works best here because the color and texture hold up well against the mozzarella and prosciutto. Honeydew or watermelon both work as substitutes, and you can use a combination of all three if you want variety on the platter. Pick up a bottle of store bought balsamic glaze to finish. Just check the label to make sure it’s gluten-free before you buy it.
Why You’ll Love This Recipe
Ingredient Notes
- Cantaloupe – Choose a ripe cantaloupe that smells sweet at the stem end. Underripe cantaloupe is bland and won’t give you the sweet contrast against the prosciutto. Honeydew or watermelon work as substitutes.
- Fresh mozzarella – Use small mozzarella balls (ciliegine or bocconcini) so they thread onto the skewer easily without needing to be cut. Drain and pat dry before assembling so the skewers don’t get watery.
- Prosciutto – Thinly sliced prosciutto folds best onto the skewer. Look for packages where the slices are easy to separate.
- Fresh basil – Adds a herby note that balances the sweetness of the cantaloupe. Use whole small leaves or tear larger ones in half.
- Balsamic glaze – Store bought works well here. Check the label to make sure it’s gluten-free before you buy it.
Use Small Skewers
Cocktail picks or 4-inch skewers work best for serving. Anything longer and the skewers become awkward to pick up and eat in one bite.
Expert Tips
Storage Instructions
Storing: Keep assembled skewers in an airtight container in the refrigerator for up to 2 days.
Serving Suggestions
These work well as part of a larger summer appetizer spread. My Burrata Caprese uses the same balsamic glaze and fresh basil and comes together in 5 minutes, so the two are easy to put out at the same time. If you want something heartier alongside, my Prosciutto Wrapped Shrimp uses the same prosciutto and is just as easy to assemble for a party.
Prosciutto Melon Mozzarella Skewers
Equipment
- 24 small wooden appetizer skewers
Ingredients
- 1 small cantaloupe - cut into 48 balls using a melon baller
- 8 oz fresh mozzarella balls (ciliegine) - about 24 small balls
- 12 pieces prosciutto - sliced in half
- 24 basil leaves
- 2 tablespoons balsamic glaze - store bought (check label for gluten-free)
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Instructions
- Cut 1 small cantaloupe in half and scoop out the seeds. Use a melon baller to scoop out 48 cantaloupe balls and place on a paper towel to dry slightly.
- Drain 8 oz fresh mozzarella balls (ciliegine) and pat dry with a paper towel.
- Cut 12 pieces prosciutto in half so you have 24 pieces. Fold each slice of prosciutto into a small bundle.
- Thread one cantaloupe ball, one mozzarella ball, one folded piece of prosciutto, one basil leaf, and one cantaloupe ball onto each skewer. You will need 24 basil leaves total. Repeat with remaining ingredients.
- Arrange the skewers on a serving platter. Drizzle with 2 tablespoons balsamic glaze just before serving.
Notes
- Melon Baller: A melon baller is not necessary, but it does make the skewers look super cute since we’re using mozzarella balls. If you’d prefer, you can just cut the melon in cubes.
- Mozzarella: Look for fresh mozzarella balls labeled ciliegine or mozzarella pearls. They’re small enough to thread onto a skewer without cutting and are proportional to the cantaloupe balls from the melon baller. You can usually find them near the specialty cheeses or in the deli section.
