Prosciutto Melon Mozzarella Skewers

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

• No cooking required. Everything gets threaded onto a skewer and drizzled with balsamic glaze. That’s it.
• Easy to make ahead. Assemble the skewers up to a few hours in advance and keep them covered in the refrigerator. Drizzle the balsamic glaze right before serving.
• Works with any melon. Cantaloupe is the classic choice here, but honeydew and watermelon both work. Mix and match if you want a colorful platter.

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

• Use a melon baller for uniform pieces. It gives you consistently sized cantaloupe balls that look better on the skewer and are easier to eat in one bite than uneven chunks cut with a knife.
• Drizzle the glaze right before serving. The balsamic glaze will make everything wet if it sits too long. Keep the assembled skewers covered in the refrigerator and drizzle just before putting them out.

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.