Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 medium ripe cantaloupe (about 3 lb), well-chilled
- 4 oz thinly sliced prosciutto (about 8 slices), halved lengthwise
- 1/2 cup fresh mint leaves, torn
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp extra-virgin olive oil
- 1/8 tsp fine sea salt
- Freshly ground black pepper
- 16 small skewers or cocktail picks
Do This
- 1. Whisk balsamic, honey, olive oil, and salt; set aside.
- 2. Halve, seed, and peel the cantaloupe; cut into 16 neat 1-inch cubes.
- 3. Slice prosciutto lengthwise to make 16 narrow strips.
- 4. Wrap each melon cube with a prosciutto strip.
- 5. Thread a mint leaf and a wrapped cube onto each skewer.
- 6. Arrange on a platter, drizzle lightly with balsamic, finish with black pepper, and serve.
Why You’ll Love This Recipe
- Classic sweet-salty contrast: juicy cantaloupe meets silky, savory prosciutto.
- No-cook and fast—ready in 20 minutes with simple pantry ingredients.
- Make-ahead friendly and perfect for parties, picnics, or a light starter.
- Fresh mint and a bright balsamic drizzle add lift, aroma, and balance.
Grocery List
- Produce: 1 ripe cantaloupe, fresh mint
- Dairy: None
- Pantry: Thinly sliced prosciutto (from the deli), balsamic vinegar, honey, extra-virgin olive oil, fine sea salt, black pepper, cocktail picks or small skewers
Full Ingredients
For the Skewers
- 1 medium ripe cantaloupe (about 3 lb), well-chilled
- 4 oz prosciutto, very thinly sliced (about 8 slices), cut lengthwise into 16 strips
- 1/2 cup fresh mint leaves, torn (plus more for garnish)
- 16 cocktail picks or 5–6 inch bamboo skewers
For the Light Balsamic Drizzle
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp extra-virgin olive oil
- 1/8 tsp fine sea salt
To Finish
- Freshly ground black pepper, to taste
- Flaky sea salt, a small pinch (optional)
Step-by-Step Instructions
Step 1: Chill and gather tools
For the most refreshing bite, start with a well-chilled cantaloupe. Set out a cutting board, chef’s knife, small bowl, whisk, paper towels, and a serving platter. Have 16 cocktail picks or small skewers ready.
Step 2: Make the light balsamic drizzle
In a small bowl, whisk together the balsamic vinegar, honey, olive oil, and fine sea salt until glossy and slightly thickened, about 20–30 seconds. Taste and adjust: add a pinch more salt for balance or an extra drop of honey if your vinegar is very sharp. Set aside.
Step 3: Prep the cantaloupe
Halve the cantaloupe, scoop out the seeds, and trim away the rind. Pat the flesh dry with paper towels so the prosciutto adheres. Cut into neat 1-inch cubes—you want 16 pieces for this recipe. Keep pieces uniform for even presentation and easy skewering.
Step 4: Prep the prosciutto
Cut each slice lengthwise to create 16 long, narrow strips. If slices are very large, you can gently stretch them so they remain paper-thin and wrap cleanly without overwhelming the melon.
Step 5: Wrap the melon
Wrap each cantaloupe cube with one strip of prosciutto, overlapping the ends underneath to secure. If a strip tears, patch with a small piece—once skewered, it will hold beautifully. Aim for a snug but not tight wrap so the melon stays plump and juicy.
Step 6: Skewer with mint
Fold or tear a mint leaf to fit, then thread it onto a pick followed by a wrapped melon cube. Repeat to make all 16 skewers. For extra aroma, add another small mint piece on top. Arrange on a platter in neat rows or a casual fan.
Step 7: Finish and serve
Right before serving, drizzle the skewers lightly with the balsamic mixture—start with about 2 teaspoons, then add more to taste. Finish with a few twists of black pepper and a tiny sprinkle of flaky salt if desired. Serve immediately, or chill up to 10 minutes for maximum refreshment.
Pro Tips
- Choose a ripe melon: it should smell sweet at the stem end and feel heavy for its size.
- Dry the melon cubes: a quick pat with paper towels helps prosciutto cling without sliding.
- Keep ratios balanced: a thin ribbon of prosciutto per cube keeps the bite light, not salty.
- Drizzle last: adding the balsamic right before serving preserves mint’s color and brightness.
- For a glossier finish, whisk 1 tsp water into the drizzle to slightly loosen it for fine lines.
Variations
- Honeydew or galia: swap cantaloupe for a different melon or mix and match for a colorful platter.
- Caprese twist: add a tiny mozzarella pearl on each skewer and finish with a few drops of pesto oil.
- Herb swap: use basil or lemon thyme instead of mint; add a micro pinch of red pepper flakes for heat.
Storage & Make-Ahead
Assemble skewers (melon + prosciutto) up to 6 hours ahead. Cover tightly and refrigerate. Add mint and the balsamic drizzle right before serving to keep the herbs vibrant and the prosciutto silky. Leftovers keep 1 day, covered and chilled, though the mint may wilt and the prosciutto can firm slightly. Do not freeze.
Nutrition (per serving)
Approximate for 2 skewers: 70–90 calories; 4 g protein; 3 g fat; 8 g carbohydrates; 1 g fiber; 520 mg sodium. Values will vary based on prosciutto thickness and exact melon size.
