Skip to content

PROSCIUTTO MELON SKEWERS WITH BASIL PESTO

Ingredients

  • 1/2 lb. Prosciutto di Parma
  • 1/2 cantaloupe
  • 1/2 seedless watermelon
  • 1 container fresh mozzarella balls
  • 20 + leaves fresh basil
  • 2 to 3 TBLS prepared pesto
  • kosher salt pepper
  • wooden skewers
Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

I found a recipe similar to this browsing through Instagram. Check out the original by clicking here. These Prosciutto Melon Skewers with Basil Pesto is by far one of the most refreshing salads/sides for the summer! If you are as big of a fan of sweet and salty, as I am, you are going to love, love, love! There is absolutely no cooking involved. Just put together…you can make your own pesto if you want…I decided to use one of my favorites from Delallo Foods! UPDATE: I won Delallo’s weekly recipe contest for these skewers. They sent me a huge box of goodies from their store.

a wooden board of Prosciutto Melon Skewers with Basil Pesto

I have found that this recipe will make about 12 to 15 skewers. Take a melon baller and create balls out of both the watermelon and cantaloupe. Grab a skewer and first place a piece of prosciutto…I like to kind of fold mine. Add a cantaloupe ball, then a fresh basil leaf, then end with a mozzarella ball. Continue up the skewer doing this three times for large skewers and once for small skewers. I alternated the watermelon and cantaloupe balls.

Once all skewers are finished, place on platter…season with kosher salt and pepper. Drizzle with pesto. ENJOY immediately, or chill for a few minutes! Refrigerate leftovers and serve the next day…the flavor just gets better!

I served these Prosciutto Melon Skewers with Basil Pesto with my Cilantro Lime Grilled Chicken. Made for a fabulous outdoor barbecue and dining experience.

More to Plate...

a brown bowl full of penne alla vodka garnish with freshly grated Parmesan cheese and fresh basil leaves

PENNE ALLA VODKA

Can you even believe this was my very first attempt at making Penne Alla Vodka? Of course, I had to do a

a pan of almond rice pilaf

ALMOND RICE PILAF

Ditch the box of “San Francisco Treat!” Let’s make homemade Almond Rice Pilaf. If you have an aversion to nuts, leave them

filets of Dover sole sitting on platter prepared in a meunière sauce

DOVER SOLE MEUNIÈRE

Honestly, I never thought I would be a blogger who went on an on with a story about how a certain dish

3 Comments

  1. […] pesto stuffed chicken breasts. I love, love, love their basil pesto and used it for my recipe for Prosciutto Melon Skewers with Basil Pesto. So, I knew this Spinach and Sun Dried Tomato Pesto Stuffed Chicken would be […]


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.