Description
A stunning no-cook appetizer made with melon balls, basil “petals,” and prosciutto roses—perfect for brunch, holidays, and summer hosting.
Ingredients
Scale
- 1 cantaloupe or honeydew (or a mix for color)
- 7 slices prosciutto
- 14 fresh basil leaves (medium)
- 7 skewers
- Optional: balsamic reduction, flaky sea salt
Instructions
- Prep melon: Slice melon in half. Scoop out and discard seeds. Use a melon baller (or a sharp-edged teaspoon) to scoop small melon balls. Make a few extra.
- Make prosciutto roses: Fold each prosciutto slice in half lengthwise, then roll into a loose “rose,” gently fanning/flattening as you roll so it looks like petals.
- Assemble skewers: For each skewer, thread: melon ball (prettiest side facing out) → basil leaf (point facing outward like a petal) → prosciutto rose → basil leaf facing the opposite direction → melon ball.
- Serve: Arrange on a platter or place into a charcuterie cup. Optional: drizzle with balsamic reduction or sprinkle lightly with flaky sea salt right before serving.
Notes
- Melon baller tip: Press firmly to get fuller spheres—this takes a bit of elbow grease.
- Make-ahead: Prep melon balls up to 24 hours ahead. Assemble skewers 2–4 hours ahead for best basil color.
- Variations: Use cantaloupe + honeydew for more color; add a tiny mozzarella ball if you want a heartier bite.
- Prep Time: 20
- Category: appetizer
- Method: cold
- Cuisine: american