Cantaloupe Mozzarella Prosciutto Skewers

Crunchy cantaloupe…such a pet peeve. Do restaurants really think you won’t notice when they serve you crunchy cantaloupe? It’s like, hello, it’s still green! Drives me crazy…

Ahhh, but when it is in season, it is divine. It’s soft, and luscious…and when you inhale those perfume-like aromas, you know summer has arrived…today, in fact…happy first day of summer! Here’s a recipe for Cantaloupe Mozzarella Prosciutto Skewers that will get your summer off to the right start…and will make you forget that whole crunchy cantaloupe thing ever happened.

Cantaloupe Mozzarella Prosciutto Skewers


  • 1 cantaloupe 
  • 1 8oz container small mozzarella balls (approx 20 balls)
  • 5 slices of prosciutto
  • 20 basil leaves, each about 1.5 to 2 inches long
  • 20 toothpicks or skewers
  • olive oil, for drizzling
  • salt
  1. Cut the cantaloupe in half, scoop out the seeds with a spoon, and discard the seeds. Using a melon baller, scoop out 20 cantaloupe balls. (You should only need one half of the cantaloupe).
  2. Pour the mozzarella balls into a strainer and let it sit to drain off the liquid.
  3. Lay each slice of prosciutto onto a cutting board, and cut into 4 pieces by slicing in half lengthwise and then widthwise. 
  4. Prepare an assembly line with the ingredients, and then start skewering. Skewer the cantaloupe ball first, with the rounder, nicer half of the ball toward the bottom of the toothpick. Then add the prosciutto, folding in half or thirds so that it fits nicely. The basil comes next, folding in half before skewering. Last, add the mozzarella ball.
  5. Arrange the skewers on a platter. Just before serving, lightly drizzle the olive oil over the bottom halves of the skewers with the mozzarella balls, and sprinkle with just a touch of salt. Tastes best served at room temperature. 
     Makes 20 skewers

As you may recall, I’m organizing a group to volunteer at the 
San Francisco Food Bank next Wednesday, June 27th from 6:00 to 8:00pm. 
I’m still in need of a few volunteers, and it would really mean the world to me, if you could spare two hours to help out. We’ve got a really fun/awesome group of volunteers gathered so far…so come join the fun!!
Shoot me a note if you are interested (, and I can email you more details. 
(PS…Trisha, if you are reading, you left a comment about volunteering before, but I don’t have your email address to send you the logistics. Please send me an email if you can still make it!)


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