Prosciutto-Wrapped Melon Skewers
Ingredients
- 1 cantaloupe chilled, balled into about 24 melon balls
- 6 ounces thinly sliced prosciutto cut into 24 strips
- 24 small fresh basil leaves
- 2 tablespoons balsamic glaze
- 1/4 teaspoon black pepper
- 24 small skewers or toothpicks
Instructions
- Use a melon baller to scoop about 24 balls from the chilled cantaloupe, setting them on a paper towel to drain excess juice.
- Wrap each melon ball in a strip of prosciutto, pleating the meat loosely rather than pulling it tight.
- Thread a skewer through the wrapped melon ball, catching a basil leaf against the side as it goes through.
- Arrange the finished skewers on a platter, leaning them slightly against each other for height.
- Drizzle the balsamic glaze over the top in a thin zigzag.
- Finish with a crack of black pepper and serve within 2 hours of assembling.
Good to Know
Ball the melon and wrap the prosciutto up to 4 hours ahead, keep covered and chilled, and skewer just before serving so the basil stays bright.