The salty-sweet flavor combination of these classic melon prosciutto bites is sensational. This elegant and simple appetizer is always a crowd-pleaser, consisting of just 2 ingredients and zero oven time!
While this combination is traditionally an Italian summer snack, it's perfect to serve all year round. I love making these as a quick, refreshing nibble before a heavy festive meal.
Dive into this list of easy Christmas appetizers that your guests will love. I've raided the internet to create a go-to list of snacks and appetizers, so you don't have to!
Ingredients
There is not much to this ingredient list. My main comment is to choose the best ingredients for the best results.
- Cantaloupe: Choose a perfectly ripe melon for this recipe.
- Prosciutto: Freshly sliced from the deli is ideal.
See recipe card for quantities.
Instructions
Once the ingredients are prepped, the skewers come together in minutes. Here's what to do:
Prepare the cantaloupe: Slice the cantaloupe in half and scoop out the seeds. Use a melon baller to create evenly sized-cantaloupe balls for an attractive presentation.
Slice the prosciutto: Slice the prosciutto in half, then take a strip of prosciutto and fold it accordion-style.
Skewer a cantaloupe ball, then thread the prosciutto folds on. They're ready to serve!
Serving tip: Arrange the skewers on a platter or stand them up. To do this, create a base with half a melon ball. The more straightforward way is to serve them lying down.
Substitutions
I love the classic combination, but you can swap out the melon type for sure:
- Different melon options: If cantaloupe isn't available (or you don't like it), swap with honeydew or watermelon for a similar texture and sweetness.
- No melon baller? Use a small spoon or a cookie scoop to create similarly shaped pieces.
- Alternative shapes: If uniform balls aren't necessary, simply cut the cantaloupe into cubes for convenience.
Variations
I really love this recipe as is. It's such an authentic combination. Having said that, you can play around with it:
- Mixed melon: Combine cantaloupe with honeydew and watermelon balls.
- Fruit salad upgrade: Add other fruits like grapes, berries, or kiwi slices.
- Herb-infused: Toss the cantaloupe balls with fresh mint or basil.
- Citrusy: Drizzle the melon balls with lime juice and a sprinkle of chili powder.
- Sweet dessert version: Serve the cantaloupe balls topped with a dollop of whipped cream and a drizzle of honey or caramel.
Equipment
You'll just need a melon baller and some skewers. That's it!
Storage
Store the prepared cantaloupe balls in an airtight container in the refrigerator for up to 3 days to stay fresh.
I don't recommend freezing the balls.
You can remove the sliced prosciutto and freeze it on its own.
Top tip
For perfectly round and uniform cantaloupe balls, press the melon baller firmly into the flesh and twist it in a smooth, circular motion. This ensures a clean cut and professional-looking results every time!
Related
Looking for other recipes like this? Try these:
Cantaloupe Prosciutto Bites
Ingredients
- 1 ripe cantaloupe
- 12 slices thinly sliced prosciutto
Instructions
- Prepare the Cantaloupe: Cut the cantaloupe in half and remove the seeds. Using a melon baller, scoop out round balls of cantaloupe. Ensure the balls are uniform in size for a pleasing presentation.
- Slice the Prosciutto: Cut the prosciutto slices in half. Then take a strip of prosciutto and fold it accordion-style, creating a bow-like pattern. This folding technique adds texture and visual appeal to the appetizer.
- Assemble the Bites: Skewer a cantaloupe ball with a skewer, then carefully thread the folded prosciutto onto the skewer, placing it next to the cantaloupe. The prosciutto should sit nicely against the cantaloupe ball, showcasing the bow pattern.
Equipment
- Melon baller
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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