Prosciutto and Melon Skewers

This prosciutto and melon skewers recipe comes from She Keeps a Lovely Home. You could always simplify this recipe by cutting up the ingredients and tossing all in a bowl. This easy recipe makes a great snack that "clothes the carb"!

Prosciutto and Melon Skewers - She Keeps a Lovely Home.pdf

Download PDF • 74KB

Equipment

• 1 melon baller

• 1 pair of kitchen scissors

• 20 bamboo skewers

Ingredients

• 1 cantaloupe

• 1 honeydew melon

• 5 oz. prosciutto uncured (Applegate)

• 8 oz. small fresh mozzarella balls or fresh mozzarella balled or cut into 3/4" squares.

• 20 small mint leaves

  
  

Instructions

• Ball 1 cantaloupe and 1 honeydew until you have 1-2 cups of balled melon, each.

• Carefully peel away a slice of prosciutto from a 5 oz. package. Use kitchen scissors to cut it in half. Fold over one slice, and carefully roll it into a rose. Continue with the full package of prosciutto.

• Add 1 ball of cantaloupe to a bamboo skewer, then a prosciutto rose, then one more melon ball. Do the same with honeydew, and the same with 8 oz. ciliegine. Repeat until you run out of melon balls and cheese.

• Evenly stack skewers on a plate and place tiny mint leaves on either side of the prosciutto roses on top. Refrigerate and cover with cellophane or serve right away.

Notes

You can make these skewers a whole 24 hours before serving, as long as they’re stored in a container with a lid, and refrigerated.

They can stay out (unrefrigerated) for an hour before getting a little sticky and less fresh.