Melon and Prosciutto Skewers
I fell in love with prosciutto-wrapped melon in Tuscany. These enticing Melon and Prosciutto Skewers with a drizzle of basil oil swept me back to Italy. Wouldn’t they be perfect for your next picnic or summer party?
The classic Italian pairing of Prosciutto e Melone is easily made into finger food by using picks and threading on bite-sized melon pieces, mozzarella, grape tomatoes, and prosciutto.
Why You Must Make
When I was in my 20’s, my parents spent a couple of summers in Cortona, Italy, in the hills of Tuscany. My mom was teaching a study abroad course and I took my first trip across the Atlantic.
I saw the sites of Rome, Florence, Venice, and Spoleto, but most vivid were the memories of incredible dishes prepared for the faculty in that quaint walled town. Grilled trout, stuffed zucchini blossoms, and my first taste of succulent Italian melon wrapped in paper-thin and salty Prosciutto de Parma.
- This combination of ingredients has been popular for over a century!
- This sweet and salty pairing will tantalize your taste buds!
- Adding mozzarella cheese and a simple drizzle of basil oil makes for a delicious, memorable twist on the classic pairing.
History of Prosciutto and Melon Appetizers
The ancient Romans touted the practice of eating cold, moist foods with hot, dry food to balance the “elements” of fire, air, earth, and water. But the first written recipe for prosciutto et melone wasn’t until centuries later when Pellegrino Artusi published it in his 1890s cookbook. This combination regained popularity in the 1960s as a classic Italian summer dish.
Frequently Asked Questions
So with summer approaching, I thought back to the spectacular starter AKA Prosciutto e Melone (Italian ham with melon) I first tasted decades ago. I merged that delectable combination with my favorite Caprese salad ingredients and, voila, the perfect appetizer for any gathering. Pair these with some Antipasto Skewers on a big party platter and dazzle your guests.
The Wine Buzz recommends a dry Prosecco, Riesling, Moscato d’Astis, a dry Rose or a lighter Pinot Noir.
The skewers can be served on a simple white platter or stacked on a plate. If you’re wrapping wedges of cantaloupe with prosciutto, a knife and fork is nice for cutting into bite-sized pieces. They can be part of a cheese board or served on a platter. Drizzle with the basil oil or reduced balsamic vinegar for an elegant addition.
Select a ripe, fragrant canteloupe while in season. Slice it in half, remove the seeds, slice into wedges and remove the rind. Wrap each slice with 1-2 slices of Prosciutto de Parma, the real stuff!
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- ½ cup extra virgin olive oil
- 1/3 cup packed fresh basil leaves
- 1 small shallot
- 1 small or half a medium cantaloupe, cut into slices, then chunks
- Small fresh mozzarella balls
- Sliced prosciutto, cut in half lengthwise, and folded into ruffle
- Small cherry or grape tomatoes
- Pulse or puree olive oil, basil and shallot in food processor or blender till basil and shallot are finely chopped.
- Alternate one piece of melon, one piece of prosciutto, one mozzarella ball, another prosciutto ruffle, a grape tomato, a third prosciutto ruffle and then one more piece of melon on each skewer.
- Place skewers on platter. Drizzle with basil oil and garnish with sprigs of basil before serving.
Amount Per Serving: Calories: 143Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 4mgSodium: 70mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 1g