If you’re a lover of all things salty-sweet, then you better be down with the OG. In Cantaloupe and Prosciutto Bites, the classic juicy melon/savory ham combo graduates from simple to scrumptious with peppery basil, fresh mozzarella and a drizzle of tangy balsamic glaze. Now that’s next-level old school!
Melon and prosciutto is yet another one of those dishes that is absolutely omnipresent in some cultures, but phases in and out as a “trend” in other circles. I cannot remember a summer that this dish wasn’t present in some form or another.
I know lots of people get their melon normalized through fruit salad or, if you’re a bit luckier, just thick, juicy, drippy wedges eaten over a sink or a lawn, but some of us just had “those grandparents.”
And I polled some friends – for my family, it was cantaloupe and prosciutto; for another friend, honeydew with fresh-squeezed lime and salt; and still another; watermelon and strawberries was their go-to. And don’t get me wrong, these are all (shockingly) delicious combos but, like, have you ever thought about just enjoying the fruit on its own, ma’am?
But, as always, when we young whippersnappers question the culinary wisdom of our elders we usually learn quickly why combos like melon and prosciutto have literally existed for over 3000 years.
These Cantaloupe Prosciutto Bites are a super simple, classy, classic, and crowd-pleasing appetizer recipe to prep and pass at any summertime party. They’re clean – never heavy – with a perfect balance of flavor – the perfect antidote to heavy grill meats and mayo-laden salads. Your friends will thank you and your ancestors will smile down.
How to Make Cantaloupe and Prosciutto Bites
Sweet, salty, dry, and juicy meets bitter, leafy, creamy, and tangy. If ever there was a cantaloupe recipe with more taste sensation packed into it, I’m not sure what it is. Cantaloupe and Prosciutto Bites are about as big a punch as you can get with so little prep – simply slice and skewer. Oh! And don’t forget the drizzle!
- Slice cantaloupe, remove rind and seeds, and cube.
- Divide each prosciutto slice into four equal parts.
- Skewer one of each in order in order: mozzarella pearl, basil leaf, slice of prosciutto, cantaloupe cube, and one more mozzarella pearl.
- Arrange on a serving platter and drizzle with balsamic glaze. Serve immediately.
- Choose a ripe, juicy melon for best flavor.
- These chill well – make up to 24 hours in advance.
- Drizzle with a bit of balsamic glaze just before serving.
- Look for prosciutto in the deli section – it’s sold at the counter, or pre-sliced in packages.
How to Choose a Ripe Cantaloupe
- It will smell sweet; if the cantaloupe has no odor, it’s probably underripe so let it sit for a few more days.
- It will feel heavy for its size, as well as firm, but not hard.
- The skin/rind will be a creamy yellow color with no hints of green.
More Summertime Shareables
- Flank Steak Skewers with Tomato and Pesto
- Grilled Mexican Street Corn Stuffed Peppers
- Stone Fruit Salad with Tomato and Burrata
- Gluten Free Fried Green Tomatoes
- Roasted Corn Salsa
Did you make these cantaloupe bites? I’d love to know how they turned out! Leave a comment and a rating below.
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- 1 cantaloupe, divided into 48 1" cubes
- 6 oz prosciutto, each piece divided into 4 equal strips
- 48 whole basil leaves, about 2 small bunches
- 16 oz fresh mozzarella pearls
- balsamic glaze, to taste
- Divide the cantaloupe in half, scoop out the seeds, then slice off the rind. Divide each half into slices, then the slices into cubes.
- Divide each piece of prosciutto lengthwise into four equal parts.
- Using toothpicks, skewer 1 mozzarella pearl, then 1 basil leaf, then 1 piece of prosciutto, then 1 cantaloupe cube, then 1 more mozzarella pearl.
- Arrange the cantaloupe bites onto a platter, then drizzle with balsamic glaze to taste. Serve immediately.
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