Melon Mozzarella Prosciutto Skewers Recipe

This light and elegant antipasti includes melon and mozzarella, but it’s the salty prosciutto that will have guests coming back for more. A simple basil pesto bumps the flavors up a level and gives the platter a nice pop of color. Plus, at only 78 calories for two skewers, you won’t feel guilty eating a few.

Melon Prosciutto Bites

Photo by Perry Santanachote

Melon Mozzarella Prosciutto Skewers Recipe

Yields 50

The Skinny

Per 2 skewers:

  • 78 cal
  • 7 g fat (2.4 g sat)
  • 2 g carbs
  • 120 mg sodium
  • 0 g fiber
  • 3 g protein

Total time: 25 minutes


1 large ripe cantaloupe
1/4 pound thinly sliced prosciutto de Parma
8 ounces cherry-size mozzarella cheese balls
1 cup fresh basil leaves
1/2 cup extra-virgin olive oil
1/4 teaspoon salt


  1. Cut the melon in half and remove the seeds. Using a melon baller, scoop out small balls of melon flesh. Then cut each ball in half. Cut each mozzarella ball in half as well. Cut the prosciutto lengthwise into ½-inch strips.
  2. To assemble, place one mozzarella half and one cantaloupe half together and wrap the prosciutto around them. Skewer with a toothpick.
  3. To make the pesto, process the basil, olive oil and salt together until well blended.
  4. Top each melon-mozzarella ball with a drizzle of pesto and serve.

Originally posted on January 3, 2014.