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Melon, mozzarella and prosciutto sticks

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Ingredients for 4 servings:

  • ½ cantaloupe melon(s)
  • 125 g mini mozzarella (buffalo mozzarella)
  • 10 slice(s) of ham (Prosciutto di San Daniele)
  • n. B. basil leaves
  • wooden skewers

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

summery finger food

Deseed the cantaloupe melon and scoop out small balls with a melon ballerina or cut the melon into cubes. Drain the mini mozzarella balls. Halve the prosciutto slices lengthwise and fold or roll them into small “parcels.” Pick off the basil leaves, carefully wash them, and pat them dry. Thread a melon ball, a piece of prosciutto, one or two basil leaves, and a ball of mini mozzarella onto small bamboo skewers. Arrange them attractively on a plate and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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