Our recipe for simple melon and prosciutto skewers is anything but ordinary. Low in calories, with a little dose of protein and healthy fats, these types of nutritionally balanced snacks that taste amazing and look impressive are our specialty.
Combining melon and salty prosciutto has been around for years, with good reason. The balance of sweet and savory pairs perfectly together, and makes for an easy, no-cook appetizer or snack.
We really wanted to mix it up a bit, so we added buttery green olives and some crushed pistachios to add a bit of newness. And by adding those 2 ingredients, you also increase the nutritional value including fiber, monounsaturated fats, a bit of protein and essential vitamins and minerals like Vitamin B6, Vitamin E and A, and potassium.
And if you love skewers as much we do, check out our watermelon and feta appetizer, and our twist on a caprese skewer, made with strawberries!
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Why you’ll love this melon prosciutto Appetizer
- A nutritious, low calorie snack. Gram for gram, these appetizing little skewers pack a nutritional punch. Hydrating (cantaloupes are about 90% water!), packed with vitamin C, potassium and beta carotene, melons are a satiating low calorie food that is delicious and supportive of weight management and weight loss goals. Add in the bit of protein and healthy fats from the prosciutto, pistachios and olives, you’ve got yourself a deliciously nutritious appetizer!
- No-cook, easy to assemble appetizer. Nothing beats the heat than a refreshing snack that you don’t have to get all hot and bothered making! No cooking, baking or grilling, and minimal fuss to make.
Ingredients
- Cantaloupe and honeydew melon balls – approximately 36 total melon balls to yield 12-18 skewers. Or feel free to use just one type of melon if that is easier, but for a mix of flavors and colors, opt for both types of melons.
- 3-4 ounces of thinly sliced prosciutto. Most packages of prosciutto come in 4 ounce portions and yield 8 thin slices. Depending on the size of skewers you use, you may not use all the slices but better to have plenty on hand.
- ⅓ cup green olives like Castelvetrano, cut in half. Just make sure you don’t use a stuffed green olive.
- Pistachios, 2-3 tablespoons coarsely chopped.
- Quality olive oil for drizzling, flaky sea salt and fresh cracked black pepper.
Assembling prosciutto melon skewers
Begin by prepping the melons. If using 2 types of melon, you should use half of each melon, or 1 whole melon to get the quantity of melon pieces we will need for our appetizer. Cut each melon in half and remove the seeds. For an elevated look, use a melon baller to create approximately 36 melon balls, or just cut in 1″ cubes if you want to keep it simple.
Melon Baller tip
Note that most melon ballers are double sided with 2 size scoops. One side produces 1″ balls and the larger side produces 1.25″ size balls. We used the larger size for this appetizer, but either will work.
To use the melon baller, simply press the tool into the melon’s flesh, rotate it to create a sphere, and then gently remove it. As you get closer to the skin of the melon, you may not produce perfectly spherical balls but that’s okay, we still use those as to not let them go to waste!
Once you have your melon balls, start assembling the skewers. We recommend using 4.7″ or 6″ wooden skewers/toothpicks. As seen above, a 4.7″ skewer will accommodate 2 melon balls, and a 6″ skewer will accommodate 3 melon balls.
On most skewers, we added one melon ball, a very small piece of prosciutto folded in half or quarters, then another melon ball, and finished with an olive. But really you can go in whichever order you wish.
Store assembled skewers in the refrigerator until ready to serve.
Just before serving, drizzle a small bit of quality olive oil on top of each skewer, then sprinkle with the chopped pistachios, and a tiny bit of flaky salt and cracked black pepper.
Our favorite Skewers
We love finger foods, especially in skewer form! So it’s no wonder that we have a collection of affordable and disposable appetizer toothpicks. Favorites include the classic 4.7″ bamboo twist skewer.
For something a little more decorative, these 4.7″ cocktail picks with gold and natural balls on the tip make a statement but keep the focus on the food. And if you want to make a heartier skewer with heavier ingredients, these 6″ flat paddle skewers are perfect. Especially good for charcuterie on a stick.
recipe tips:
- Prep the melon balls in advance, up to the night before and store in an airtight container in the fridge. This will make the day of assembling a breeze.
- Prosciutto is thin and tears easily, but with this melon prosciutto appetizers it’s no problem. All you need is a small piece that is folded in half or quarters, so if a piece rips, don’t fret!
- Choose a buttery, mild type of green olive (this is a good guide), over a briny sour one. Your best bet will be our personal fave, Castelvetrano, Cerignola or Picholine. One of these varieties will be found in most grocery stores and are stored in mild, lightly salted water versus a sour brine.
Serving and storage tips:
- Make sure to not serve skewers in direct sun.
- Prep melon balls in advance, but do not assemble more than 4-6 hours before serving. Once prepped, store in an airtight container or covered tightly with plastic wrap to prevent the ingredients from drying out.
- Sprinkle on olive oil and pistachios right before serving.
- For freshest taste and presentation, enjoy melon prosciutto skewers within 24 hours of assembling.
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If you gave this recipe a try, I’d love your feedback! Any tips or recipe additions you’d like to share, I’d love to hear it! Let’s connect down in the comments below.
Melon and Prosciutto Skewers
Equipment
- 1 Melon baller
- 18 4.7" or 6" wood skewers
Ingredients
- ½ Cantaloupe melon cubes or balls
- ½ Honeydew melon cubes or balls
- 3 ounces Prosciutto torn into small 2-3" pieces
- ⅓ cup Green olives pitted, sliced in half
- 2 tablespoon Pistachios coarsely chopped
- 1 tablespoon Olive oil quality, good tasting
- Flaky sea salt and cracked black pepper
Instructions
- Begin by prepping the melons. If using two types of melon, use half of each melon, or 1 whole melon to get the quantity of melon pieces needed for the appetizer. Cut each melon in half and remove the seeds. For an elevated look, use a melon baller to create approximately 36 melon balls, or cut in 1″ cubes if you want to keep it simple.½ Cantaloupe melon, ½ Honeydew melon
- Using a 4.7" or 6" skewer, begin assembling the appetizer. On most skewers, we added one melon ball, a very small piece of prosciutto folded in half or quarters, then another melon ball, and finished with an olive. But really you can go in whichever order you wish.3 ounces Prosciutto, ⅓ cup Green olives
- Just before serving, drizzle a small bit of quality olive oil on top of each skewer, then sprinkle with the chopped pistachios, and a tiny bit of flaky salt and cracked black pepper.2 tablespoon Pistachios, 1 tablespoon Olive oil, Flaky sea salt and cracked black pepper
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