Put cantaloupe prosciutto skewers on your long weekend menu — they’re an effortless, show-stopping appetizer.
This recipe is simple, fresh and perfect for warm-weather gatherings. Sweet cantaloupe, salty prosciutto and creamy fresh mozzarella come together on a skewer, and a bright lemon-mint pesto drizzle lifts the whole thing into something special.
Melon is one of those summer ingredients that pairs beautifully with both meat and cheese. A marinated melon and mozzarella salad is lovely on its own, but wrapping the same flavors in prosciutto and serving them as skewers makes each bite portable and fun. Kids and adults alike appreciate the sweet-and-salty contrast, and skewers are an easy way to serve at picnics, barbecues or casual get-togethers.
Once you assemble melon, mozzarella and prosciutto on a skewer, the finishing touch is a lemon-mint pesto. That bright, herb-forward sauce adds depth and a surprising tang that makes these skewers feel elevated without any extra fuss.
The pesto is no-cook and quick to pull together in a food processor: mint and basil provide an aromatic base, lemon zest and juice brighten the flavors, toasted pine nuts add richness and olive oil brings it all to a silky finish. A pinch of red pepper flakes gives a subtle kick if you like a little heat.
These skewers are essentially a summer caprese with prosciutto and melon instead of tomatoes, and they make a lovely alternative to the ubiquitous tomato-mozzarella-basil skewer you often see at parties. They’re pretty, portable and perfect for grazing.
Why these work
– Sweet, juicy cantaloupe contrasts with salty prosciutto for a balanced bite.
– Creamy mozzarella adds richness and makes each skewer feel substantial.
– Lemon-mint pesto brings an herby, citrusy finish that elevates the whole appetizer.
– No cooking required, and components can be assembled ahead of time.
Cantaloupe Prosciutto Skewers
Cantaloupe Prosciutto Skewers with Lemon Mint Pesto
Ingredients
- 1 cantaloupe melon scooped with a melon baller (about 1 ½ cups)
- 6 ounces sliced prosciutto torn into pieces
- 8 ounces fresh mozzarella (ciliegine)
- 1 handful fresh basil leaves
Lemon Mint Pesto
- 4 cups fresh mint
- 1/2 cup fresh basil leaves
- 1 lemon zest (freshly grated) and ½ lemon juiced
- 1/4 cup toasted pine nuts
- 2 garlic cloves
- 1/4 to 1/2 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
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To assemble the skewers, thread a cantaloupe ball, a mozzarella ball, a basil leaf and a scrunched piece of prosciutto onto each skewer. Adjust the order and number of each component to your preference — make larger or smaller skewers depending on the occasion.
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Arrange the finished skewers on a platter and serve with the lemon-mint pesto for drizzling. They can be made shortly before serving or assembled a bit ahead and refrigerated until needed.
Lemon Mint Pesto
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Combine mint, basil, lemon zest, lemon juice, pine nuts and garlic in a food processor. Pulse until coarsely chopped, then stream in the olive oil while the processor runs until you reach a smooth but slightly textured consistency. Start with 1/4 cup oil and add more if needed. Season with salt, pepper and red pepper flakes to taste. Taste and adjust seasoning before serving.
Did you make this recipe?
Share a photo of your skewers on social media and tag the creator if you’d like. It’s always great to see how people customize these — more melon, extra pesto, or smaller handheld skewers all work beautifully.
I live for a drizzle — a little pesto transforms these skewers from lovely to unforgettable. Serve chilled or at cool room temperature and enjoy a fresh, stylish appetizer everyone will request again.