Melon and Prosciutto Skewers


Melon and Prosciutto Skewers

Melon and prosciutto are a classic combination. We added a flavor kick and created easy-to-eat “kebabs” to turn it into party-appropriate finger food.


Ingredients Directions

4 tablespoons balsamic vinegar
4 tablespoons chopped fresh basil
2 tablespoons sugar
1 ripe honeydew melon, peeled, seeded, and cut into 32 bite-size chunks*
3/4 pound thin prosciutto slices

In a small bowl, stir together the vinegar, basil, and sugar until the sugar dissolves. Let the mixture stand for 30 minutes, then pour it through a fine-meshed strainer set over a large bowl, pressing against the chopped basil to extract all the flavor. Put the melon chunks in the strained vinegar mixture, toss to coat, and let stand for 30 minutes.

Make sure you have 32 slices of prosciutto, cutting slices in half lengthwise if necessary. Fold each slice up accordion-style and thread onto a skewer or toothpick. Follow it with a melon chunk so the hors d’oeuvres can be arranged standing up on a platter, each skewer sticking out the top.

Makes 32 skewers

*We sometimes see supermarket shoppers pressing on honeydew melons in order to find one that’s ripe. Unfortunately, that won’t tell you much. Instead, run your fingertips over the melon. If the rind is slightly tacky to the touch (it feels like rubbing your finger along a rubber band), the melon is ripe; if your fingers skate smoothly over the rind, keep looking—or allow a few days for the melon to ripen on your counter.

Make-Ahead Factor

The balsamic vinegar mixture can be made 2 days ahead and kept covered and refrigerated. The melon chunks can be cut (but not marinated) 1 day ahead and kept covered and refrigerated.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.