Cantaloupe Prosciutto Skewers with Fresh Basil Recipe

These melon skewers are the perfect appetizer for Labor Day!

Ready for Labor Day! Put some Cantaloupe Prosciutto Skewers with Fresh Basil on the list for the long weekend ahead. It is the best appetizer ever. While being very refreshing, it is also effortless and presents beautifully. I know we all look for a quick, but a tasty appetizer to bring to your parties over the holiday.

That brings us to late August and early September and what’s in season. Apples, arugula, basil, berries, chard, cilantro, corn, green beans, figs, mint, melons, peaches, rosemary, tomatoes, thyme, and the list goes on and on. Head to the produce markets every chance you get. Buy as much as you can, and freeze the extra for the cold months. I love going to our local stands in Hendersonville.
I have one that I am very fond of because I feel they are sticking closely to local produce. The stand is a family-owned business called Johnson Family Farms on Kanuga Road.

I was shopping one day at Johnson’s. They had the sweetest looking cantaloupes. Make sure the cantaloupe is truly soft and ripe. The young store-bought melons will miss the mark. I bought a few, and came home, and try to think of a way to turn those into something delicious as an appetizer for a dinner party I was attending that night. I already had on hand, goat cheese, prosciutto and tons of fresh basil. That is how Cantaloupe Prosciutto Skewers happened.

Cantaloupe is a fruit that gets looked over. Cantaloupe is probably one of the most underrated fruit but should be top on the list. They carries a host of benefits, aside from being delicious. Also, Cantaloupes are rich in beta-carotene, an antioxidant that converts into vitamin A in the body, as well as C. It can aid in helping with inflammation and oxidate stress.

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Cantaloupe Prosciutto Skewers with Fresh Basil

These melon skewers are the perfect appetizer for Labor Day!


  • 2 Cantaloupe – halved and seeded
  • 16 Fresh Basil Leaves – cleaned and folded in half
  • 16 Slices Prosciutto – split down the middle and rolled up
  • 12 oz Fresh Goat Cheese
  • Extra Virgin Olive Oil
  • Kosher Salt
  • Fresh Ground Pepper
  • Balsamic Vinegar – for drizzling
  • 16 6-inch Wooden Skewers or Decorative Skewers


  1. With a medium-size melon baller, scoop out round balls of the melon. You should

    have 32 all together. Set aside.

  2. Mix the olive oil, salt, and pepper in a medium mixing bowl. With the goat

    cheese, form into 1 inch round balls. They can be placed into the olive oil mixture

    and thoroughly coated.

  3. When preparing the prosciutto, place a slice on a cutting board. Cut down the

    center, and then roll up so it will fit on the skewer.

  4. Assemble the skewers. Layer the cantaloupe, prosciutto, basil leaves folded in

    half, goat cheese balls, and the second piece of cantaloupe until you have 16


  5. Place on a serving platter. Drizzle the balsamic over the skewers 3 to 4 times.

    Garnish with more basil.


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