Skewered Melon Prosciutto Recipes

SKEWERED MELON & PROSCIUTTO

Steps:

• Quarter and deseed the cantaloupe.
• Peel, then cut the flesh into about 40 bite-size chunks.
• Cut 12-14 slices prosciutto into 3 long strips each, then wrap a strip around each melon chunk.
• Secure with a cocktail stick.

MELON AND PROSCIUTTO DI PARMA SKEWERS

Steps:

• Cut each Prosciutto di Parma slice in half, crosswise. On a small skewer or toothpick, stack the melon and prosciutto, alternating between the two until you have 2 to 3 pieces of each on the skewer. Repeat with remaining ingredients.

EASY MELON AND 'PROSCIUTTO' SKEWERS

Steps:

• Thread 2 each ham strips, cantaloupe balls and mint leaves alternately onto each of 12 (6-inch) skewers as shown in photo.

PROSCIUTTO & MELON SKEWERS {EASY & DELICIOUS ITALIAN ANTIPASTO}

Steps:

• Start by washing and drying cantaloupe with a paper towel.Cut it in half and scoop out the seeds.Save one half for decoration where you'll stack the skewers into.
• Using a simple melon baller scoop out melon balls and set aside.
• If you have extra large pieces of prosciutto cut them in the diagonal.
• Drain mozzarella pearls from excess liquid.
• Tap basil leaves with damp cloth to remove any dust. Don't wash them.
• Place the half of the cantaloupe you have set aside on a serving dish.
• Using 5 and 10 inch kabob skewers stack ingredients starting with those you want to be on the top.We'll start with basil leaf and a melon ball, followed by prosciutto and mozzarella pearl and so on.You can finish with mozzarella pearl or melon ball (which I prefer) if you have still space on the skewer.
• As you finish each skewer stick it into the cantaloupe half.
• Serve immediately or store in the fridge for a few hours before serving.