Easter weekend is upon us! How are you enjoying the holiday weekend? With family? With friends? Are you hosting, or are you a lucky guest? This year I am spending time with my best friend’s family, and I am really looking forward to it. While I love hosting, it is also a lot of pressure! If you’re looking for a last minute easy dish to serve or bring to your holiday gathering, check out these three melon and prosciutto skewers.
Prosciutto and cantaloupe is classic. It’s the perfect relationship of salty ham and sweet melon. How can you go wrong? The answer is you can’t. By adding two other kinds of melon, creamy mozzarella, and fresh basil, suddenly a classic takes on a whole new identity. The fresh basil offers a very bright herb flavor, which compliments the melon flavors so well.
Perhaps the best thing about these melon and prosciutto skewers is that they are easy to make and don’t require much effort. Plus, they are SO cute and colorful! I really love anything I can serve on a grab-and-go stick, especially when feeding a crowd. They usually find their way onto my brunch table, but they are just as great alongside your favorite BBQ dishes.
I will warn you, they don’t keep well for more than 1 day, so I suggest eating the same day you assemble. The moisture in the melon and mozzarella ends up making the prosciutto soggy and slimy if you store them.
Happy Easter friends!Print
Three kinds of melon are layered with salty prosciutto and creamy mozzarella for a portable and fun take on a classic flavor combination.
- 1 small cantaloupe melon, cut in half, seeds removed
- 1 small honeydew melon, cut in half, seeds removed
- 1 small watermelon, cut in half
- 4 oz prosciutto ham
- 1 cup small pearl Mozzarella
- Fresh Basil Leaves
- Small, 6”-8” skewers
- Using the small end of the melon baller, dig into the melon flesh and scoop, making even spheres. Do this until you’ve balled the entire melon. Avoid digging into the rind. Set melon aside.
- Stack the prosciutto slices and cut it into four equal pieces. Set aside.
- Drain mozzarella balls. Set aside.
- Wash and dry approximately 36 basil leaves. Set aside.
- Start assembling the skewers by layering a melon ball, piece of prosciutto, mozzarella ball, and basil. Keep stacking until you reach the end of your skewer.
- Keep assembling the skewers until you’ve reached your desired number of skewers.
These skewers are best served day of. There is a lot of moisture in the mozzarella and melon that tends to make the prosciutto slimy if left too long.