Keep it simple with juicy, fresh Melon and Prosciutto Skewers with Balsamic Glaze. Perfect as a starter, canape, or salad on a hot summer day.
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📖 Ingredients List
- Fresh melon - This melon prosciutto skewers recipe will work with various types of ripe melons. I like to use cantaloupe melon, gala melon, or honeydew melon. The key to choosing a ripe melon is to first check that it smells sweet, and then look to see if you can see the stalk; it should be shriveled.
- Prosciutto crudo - There are many types of prosciutto, and you can use whatever dry-cured ham you like in these easy melon skewers. Parma ham works well, as does Serano ham. The savory saltiness of the dried cured ham is what tastes so good with the sweet, juicy melon.
- Balsamic vinegar—The easiest way to make a balsamic glaze is to reduce sugar and balsamic vinegar until it is a thick syrup. For the best taste, use the highest-quality balsamic vinegar you can find.
- White granulated sugar - This sweetens the glaze, giving the perfect contrast to the acidity of the vinegar.
- Basil - A few torn fresh basil leaves are the perfect garnish for this dish.
- Salt and freshly ground black pepper
See the printable recipe card at the bottom of this post for total quantities and step-by-step directions on how to make Melon and Prosciutto Skewers With Balsamic Glaze.
👩🏼🍳 Instructions
- Make the balsamic glaze first to allow it time to cool before serving. Heat the balsamic vinegar and sugar in a saucepan over medium heat, stirring until the sugar dissolves. Bring the mixture to a gentle boil.
- Cook the vinegar and sugar together at a gentle boil until it reduces down to reach a thick, sticky consistency. I prefer mine very thick so I can place it very precisely on the plate, but this is up to you.
- Allow the balsamic glaze to cool completely before transferring to a serving jug or squeezy bottle.
- Cut the melon in half and gently scoop out the seeds. Use a melon baller to scoop out spheres of melon and thread them onto skewers with a prosciutto slice in between.
- Plate the prosciutto melon skewers and drizzle over the extra virgin olive oil and cooled balsamic glaze. Tear some fresh basil leaves, scatter them over the top, and finish with a sprinkle of sea salt and cracked black pepper.
🌟 Top Tip
If serving these party skewers as a canape being passed around, I recommend threading just one melon ball, one piece of prosciutto di Parma, and a fresh basil leaf onto a small skewer to ensure they are bite-sized.
👩🏼🍳 Chef's Tips & Serving suggestions
This is the perfect starter for summer parties. Melon and prosciutto skewers are best served at room temperature to allow the flavors to sing. Serve a couple per person on a small plate, or add them all to a serving platter to allow guests to serve themselves.
You can also plate this dish as a large salad to share by placing some peppery salad leaves (like arugula/rocket) in a salad bowl and topping with the melon balls and prosciutto. Drizzle the balsamic reduction and olive oil over the top and toss. I also like to use basil oil sometimes. Bulk it out further by adding fresh mozzarella balls too.
You can also use this glaze recipe with a tomato and burrata salad.
🍷 Wine pairing for melon and prosciutto skewers
The salty prosciutto and juicy melon work very well with a New Zealand Sauvignon Blanc, such as a Cloudy Bay with notes of honeydew melons.
❄️ Storage & Freezing
Melon and prosciutto skewers should be stored covered with plastic wrap or in an airtight container in the fridge until ready to serve. If the balsamic glaze is stored correctly in a sterilized container, it can be kept for 2-3 weeks. You can also freeze it, but since it's so easy to make your own balsamic glaze, I prefer not to take up precious freezer space.
🥣 Equipment
Make homemade balsamic glaze for melon prosciutto skewers in a small saucepan. I like to serve it using Squeeze bottles for precision.
If you don't have a melon baller, simply use a knife to cut melon wedges into one-inch cubes! I like to use bamboo skewers with the looped knot end as they are prettier and more stylish than the plain ones.
❓Recipe FAQ
The sweet and savory flavors complement each other perfectly, as does the dry cured ham and juicy, ripe melon.
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If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.
📖 Recipe
Prosciutto And Melon Skewers With Balsamic Glaze
Equipment
- kitchen knife
Ingredients
Balsamic glaze
- 120 ml (½ cup) Balsamic vinegar
- 1 tablespoon Sugar can be white granulated sugar or light brown.
Prosciutto and melon skewers
- 1 Melon cantaloupe/honeydew/gala etc
- 100 grams (3½ oz) Prosciutto
- 1 tablespoon Basil leaves
- 2 teaspoon extra virgin olive oil
- Salt and pepper
Instructions
Balsamic glaze
- Heat balsamic vinegar and sugar in a saucepan over medium heat, stirring until the sugar dissolves into the liquid. Bring the mixture to a gentle boil.
- Cook the vinegar and sugar together at a gentle boil until it reduces down to reach a thick, sticky consistency.
- Allow the balsamic glaze to cool completely before transferring to a serving jug.
Prosciutto melon skewers
- Slice the melon in half and scoop out the seeds.
- Use a melon baller to form melon balls and thread them onto skewers with pieces of prosciutto.
- Drizzle over the balsamic glaze and garnish with basil leaves, extra virgin olive oil, and salt and pepper.
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