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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.